Thai Snapper With Black Bean Basil Sauce Recipes

Steps:

• Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
• Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
• Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
• Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.

Steps:

• In a bowl mix together the canned salmon, mashed yuca, Sauteed shallots, roasted garlic, jalapeno pepper, grated lemon peel, minced cilantro. Add salt and pepper to taste. Chill the mixture for 2 hours and then form it into 8 patties.
• Heat oil to 375 degrees.
• Beat the egg in a shallow bowl and spread out the cornmeal on a plate. Dip patties in egg and then dredge in cornmeal. Fry patties for 23 minutes, until golden brown. Then drain them on paper towels.
• To make the vinaigrette, in a bowl whisk together the garlic, fresh lime juice, and season to taste with salt and pepper. Add the olive oil in a stream, whisking. Then add the black beans, red pepper , yellow pepper , red onion, avocado, cilantro, and gently mix together.
• Arrange 2 patties on each serving plate, garnish with vinaigrette and chopped fresh cilantro, and serve.

Steps:

• Heat a saute pan to very hot and add the salt. Reduce the heat and saute for 3 to 5 minutes. Turn heat off and add the peppercorns. Mix and let stand.
• To make the batter, slowly add cold water to the flour and baking powder to achieve a batter with the consistency of runny pancake batter. Add the snapper to the batter and coat well.
• In a wok on high heat, fill with 2 to 3-inches of oil and heat. Add the snapper and deep fry for about 5 minutes, or until fully cooked. Set aside on paper towels. Season with the Indonesian spiced salt. In the same hot oil, quickly flash fry the long beans until brown and crispy.
• On a large oval platter, place a large mound of the noodles in the center and top with the snapper and long beans. Garnish with basil sprigs.
• In the same wok the snapper and long beans were cooked in, drain the oil leaving 2 tablespoons. On high heat, stir-fry the garlic until lightly brown, about 2 minutes. Add the chives and sambal tomat. Add the eggs and stir quickly for 20 to 30 seconds. Add the noodles, chiles, tomatoes, water spinach, and basil and cook until the spinach wilts. Season with salt and pepper and check for flavor. Serve with lime wedges and opal basil.

Steps:

• Preheat oven to 450 degrees.
• Season fish inside and out with salt and pepper. Place lime leaves inside the body cavity. Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting.
• Preheat roasting pan in oven for 10 minutes before cooking snapper.
• Add the red pepper, cabbage and tofu to the pan and roast for 5 minutes.
• Place the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side.
• Roast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven.
• Allow to rest for 5 minutes.
• Use two spoons to remove the fish from the bones.
• Serve on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles.