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Eight Spiced Crispy Skinned Snapper In A Thai Hot And Sour Broth Recipe - Cooking Index

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

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Snapper fillets with scaled skin on
  Salt - to taste
1/8 cup 7.8g / 0.3ozCoarse-ground Szechwan peppercorn
1/8 cup 29mlGround star anise
1/4 cup 59mlGround cinnamon
1/4 cup 59mlCoarsely-ground fennel
1/4 cup 59mlCoarsely-ground cumin
1/4 cup 59mlCoarsely-ground coriander
1/8 cup 7.8g / 0.3ozCoarsely-ground white peppercorn
1/8 cup 29mlGround ginger
  Thai Hot and Sour Broth
1/4 cup 59mlJulienned peeled ginger
1 tablespoon 15mlJulienned peeled Galangal
1   White onion - sliced
3   Thai bird chiles
2   Lemongrass, white part only
  Canola oil - as needed
1/4 cup 59mlThree Crab fish sauce
4 cups 948mlChicken stock
3/4 cup 177mlRice wine vinegar
1/2 tablespoon 7.5mlFreshly-ground white pepper
1/2 cup 20g / 0.7ozThai basil leaves
1   Enoki mushrooms
1/4 cup 59mlSliced 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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