Snapper is one of those fishes that don't taste so "fishy" and that's why I love them. Aside from not being too fishy, they have skin that tastes great crispy.
I decided to bread the snapper because 1. Frozen snapper isn't as fresh tasting as fresh snapper and 2. I just love when breaded snapper crispness sucks in whatever sauce that it's submersed in.
I hope you try this yummy, hassle free dish out. It's fast to make and hard to mess up. Enjoy!
2 servings; ~25 min
2 red snapper fillets (IGA frozen section) cubed
flour for dredging
1 beaten egg
oil for frying (~2 tbsp)
3 cloves garlic minced
1/2'' slice fresh ginger grated
1 14oz can coconut milk
2 tbsp lime juice from a very ripe lime
1 tsp rice vinegar (optional)
2 1/2 tsp fish sauce
1 1/2 tsp dried ground coriander
generous pinch red pepper flakes
1 tsp dried basil
1 tbsp sugar
salt and pepper to taste
1 crown broccoli (with stems sliced)
1 red bell pepper sliced
fresh cilantro and crushed salted peanuts
1. cut fillets into 1 1/2'' cubes (scissors are the best to use). lightly salt and pepper. dredge each piece in flour. dip each piece into egg. then dredge in flour again. fry until golden brown on each side. medium high heat. move to the side (note: you can prepare your fish first before frying so that they all cook at the same time).
2. heat up a small pot on low. add oil. cook ginger and garlic stirring continuously for ~1 1/2 min. Be careful not to burn as garlic and ginger will turn bitter. your pot should not be smoking.
3. add coconut milk, lime juice, vinegar, fish sauce, coriander, red pepper flakes, dried basil, sugar, salt and pepper. Mix well and bring up to a boil. Turn heat back to medium low, cover, and simmer for ~5min. stir occasionally.
4. Add broccoli and bell pepper. Cook for another 3 min on high heat with lid off.
5. Add breaded snapper on top of a bowl of white rice. Top with coconut milk and vegetables.
Categorized Under "Recipes with Pictures"