Eight Spiced Crispy Skinned Snapper In A Thai Hot And Sour Broth Recipe - Cooking Index
Eight Spiced Crispy Skinned Snapper In A Thai Hot And Sour Broth Recipe - Cooking Index
| 4 | Snapper fillets with scaled skin on | |
| Salt - to taste | ||
| 1/8 cup | Coarse-ground Szechwan peppercorn | |
| 1/8 cup | Ground star anise | |
| 1/4 cup | Ground cinnamon | |
| 1/4 cup | Coarsely-ground fennel | |
| 1/4 cup | Coarsely-ground cumin | |
| 1/4 cup | Coarsely-ground coriander | |
| 1/8 cup | Coarsely-ground white peppercorn | |
| 1/8 cup | Ground ginger | |
| Thai Hot and Sour Broth | ||
| 1/4 cup | Julienned peeled ginger | |
| 1 tablespoon | Julienned peeled Galangal | |
| 1 | White onion - sliced | |
| 3 | Thai bird chiles | |
| 2 x | Lemongrass, white part only | |
| Canola oil - as needed | ||
| 1/4 cup | Three Crab fish sauce | |
| 4 cups | Chicken stock | |
| 3/4 cup | Rice wine vinegar | |
| 1/2 tablespoon | Freshly-ground white pepper | |
| 1/2 cup | Thai basil leaves | |
| 1 x | Enoki mushrooms | |
| 1/4 cup | Sliced scallions |
Salt snapper and coat only meat side with spice mix. In a medium hot pan with canola oil, saute meat side first until brown then flip and roast in a 450 degree oven for 5 to 8 minutes. Be careful not to burn the skin. May have to flip back over to finish. Pull crispy skin off and slice on the bias.
Thai Hot And Sour Broth: Saute until soft first five ingredients with a little canola oil. Deglaze with fish sauce and add chicken stock. Simmer and reduce by 15 to 20 percent. Add vinegar, basil and pepper. Adjust if needed. Strain and keep hot.
Place small mound of Enoki mushrooms in the middle of a soup plate. Place snapper on top and ladle in broth. Garnish with scallions and chile oil.
This recipe yields 4 portions.
Source:
CHEF DU JOUR - (Show # DJ-9307) - from the TV FOOD NETWORK
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