Yield: 1 servings
|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|
|¼ cup||Peeled ginger; julienned|
|1 tablespoon||Peeled Galangal; julienned|
|1||White onion; sliced|
|3||Thai bird chiles|
|2||Stalks lemongrass; white part only|
|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
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9307 - MING TSAI Converted by MM_Buster v2.0l.