Eight Spiced Crispy Skinned Snapper In A Thai Hot And Sour Broth

Recipe Ingredients

4		Snapper fillets with scaled skin on
		Salt - to taste
1/8 cup	7.8g / 0.3oz	Coarse-ground Szechwan peppercorn
1/8 cup	29ml	Ground star anise
1/4 cup	59ml	Ground cinnamon
1/4 cup	59ml	Coarsely-ground fennel
1/4 cup	59ml	Coarsely-ground cumin
1/4 cup	59ml	Coarsely-ground coriander
1/8 cup	7.8g / 0.3oz	Coarsely-ground white peppercorn
1/8 cup	29ml	Ground ginger
		Thai Hot and Sour Broth
1/4 cup	59ml	Julienned peeled ginger
1 tablespoon	15ml	Julienned peeled Galangal
1		White onion - sliced
3		Thai bird chiles
2		Lemongrass, white part only
		Canola oil - as needed
1/4 cup	59ml	Three Crab fish sauce
4 cups	948ml	Chicken stock
3/4 cup	177ml	Rice wine vinegar
1/2 tablespoon	7.5ml	Freshly-ground white pepper
1/2 cup	20g / 0.7oz	Thai basil leaves
1		Enoki mushrooms
1/4 cup	59ml	Sliced scallions

Recipe 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.

Source:
CHEF DU JOUR - (Show # DJ-9307) - from the TV FOOD NETWORK

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