Eight spiced crispy skinned snapper in a thai hot and sour

Yield: 1 servings

Measure Ingredient
4 Snapper fillets with the scaled skin on
⅛ cup Coarse ground Szechwan peppercorn
⅛ cup Ground star anise
¼ cup Ground cinnamon
¼ cup Coarsely ground fennel
¼ cup Coarsely ground cumin
¼ cup Coarsely ground coriander
⅛ cup Coarsely ground white peppercorn
⅛ cup Ground ginger
Salt
¼ cup Peeled ginger; julienned
1 tablespoon Peeled Galangal; julienned
1 White onion; sliced
3 Thai bird chiles
2 Stalks lemongrass; white part only
¼ Cup; ¥
3 Crab fish sauce
4 cups Chicken stock
¾ cup Rice wine vinegar
½ tablespoon Ground white pepper
½ cup Thai basil leaves
1 pack Enoki mushrooms
¼ cup Sliced scallions

THAI HOT AND SOUR BROTH

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 58 minutes. Be careful not to burn the skin. May have to flip over back to finish. Pull crispy skin off and slice on the bias.

THAI HOT AND SOUR BROTH: Saute until soft first four ingredients with a little canola oil. Deglaze with fish sauce and add chicken stock. Simmer and reduce by 15-20 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.

Yield: 4 portions

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Recipe by: CHEF DU JOUR SHOW #DJ9307 - MING TSAI Converted by MM_Buster v2.0l.

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