Recipe for Eight Spiced Crispy Skinned Snapper in a Thai Hot and Sour Broth 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
4 x 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 tbl julienned peeled Galangal
1 x white onion sliced
3 x Thai bird chiles
2 stalk lemongrass, white part only
Canola oil as needed
1/4 cup Three Crab fish sauce
4 cup chicken stock
3/4 cup rice wine vinegar
1/2 tbl freshly-ground white pepper
1/2 cup Thai basil leaves
1 pkt Enoki mushrooms
Instructions:
Instructions: 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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Eight Spiced Crispy Skinned Snapper in a Thai Hot and   ::   Eight Treasure Christmas Gift Cake   ...