Asian Red Snapper





We love making fish recipes & it seems like we do a lot of shrimp. Luckily for us, (and for those of you who are getting bored of reading our shrimp posts) snapper was on sale at HT. We decided to try an Asian based recipe we found on foodandwine.com, but modified it to make it healthier (i.e. using skim rather than whole milk). The snapper fillets we got were nice, thick & delicious. The carrot sauce isn’t too ‘carroty’ but also isn’t very thick (possibly due to the skim milk). If you like heat, add some hot chili sauce! To make it even healthier, you could use brown rice. Jasmine is just so tasty! The recipe below will serve 4-6.

Ingredients

  • 1 cup jasmine rice
  • 4 large carrots, cut into 1/4-inch pieces
  • 1 clove garlic, smashed
  • 2 1/2 cups canned low-sodium chicken broth
  • 1 1/4 cups skim milk
  • 1 1/2 tablespoons Asian fish sauce
  • 1 1/2 teaspoons red Thai curry paste
  • 1 3/4 teaspoons brown sugar
  • 3/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 pounds red snapper fillets
  • 1/3 cup cilantro
  • Lime wedges, for garnish

Directions

  1. Cook rice according to directions on box.
  2. Meanwhile, in a medium saucepan, bring the carrots, garlic, and broth to a boil. Cook, covered, over medium-low heat until the carrots are tender, about 15 minutes.
  3. Puree the carrots, garlic, and broth in a blender and pour back into the pan. Add the milk, fish sauce, curry paste, brown sugar, and 1/2 teaspoon of the salt and bring to a simmer, stirring occasionally.
  4. In a large nonstick frying pan, heat the oil over medium-high heat. Season the fish with the remaining 1/4 teaspoon salt. Cook the fish, skin-side down, until golden, about 4 minutes. Turn, reduce the heat to moderate, and continue cooking until just done, about 4 minutes longer for 1-inch-thick fillets.
  5. Place rice on plates and top with the fish and the sauce. Sprinkle with the cilantro and serve with the lime wedges.

20 comments:

Chef E said...

Red Snapper is one of our favorites, and I need to make it again...yours looks fabulous!

Erica said...

Looks very tasty- at first I thought the carrot sauce was cheese!

girlichef said...

Oh wow..this looks awesome. I totally had to do a triple take, too (I also thought it was cheese at first). Gorgeous meal :D

Melissa said...

Mmmm...the carrot sauce sounds yummy! I would not have thought of using something like it on fish. You both always have the neatest ideas! =)

♥peachkins♥ said...

love the color of this dish,great contrast with the plate.. it looks great!

Gloria said...

This look amazing and tasty dears !! love it!!!Gloria

doggybloggy said...

beautiful colors and the rice looks perfect - blown out rice ruins it for me everytime - the red snapper looks so plump and juicy!

Kerstin said...

I love all the ingredients in this dish - it looks like such a flavorful way to enjoy snapper!

Grace said...

yep, i thought the sauce was cheese too, but oddly enough, i'm just as excited by the carrots. interesting dish, ya'll!

Mary said...

Your food is always so beautifully photographed. This sounds delicious as well.

Cucinista said...

Looks amazing -- great photos! Interesting use of the carrots. I have never seen that in this sort of dish before, but I can imagine how fresh it would taste.

lisaiscooking said...

I've been eating a lot of fish lately, and this sauce sounds great!

Debbie said...

It looks delicious. I could eat seafood every night!

The Duo Dishes said...

Love the flavor of jasmine rice. Always a favorite.

Juliana said...

Yummie, love curry sauce...this red snapper with jasmine rice looks great!

fiOrdivanilla said...

Good morning! Looking at your dishes makes me come so hunger.. that I feel the desire to start the day with a beautiful American breakfast! eheh :))

fiOrdivanilla said...

ops sorry.. I wanted comment in another post!! sorryyyyy

applecrumbles said...

The fish looks great. I'm with you - love fish and shrimp are always a great fall-back.
Keep cookin' fish and shrimp - this fan won't get bored.

Olga said...

What a simple and pretty dish.

HT: Harris Teeter? If so, that's where I shop, but must have not noticed the sale.

Kevin said...

I'm up for anything with shrimp or Thai curry paste in it. :) I really like the orange colour the carrots bring to this dish.

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