Yellow Snapper With Black Thai Sticky Rice Corn Sauce And Baby Bok Choy Recipes

Steps:

• In a shallow pot that a bamboo steamer fits over or in a wok, add the water and bring to a boil. You can also use a traditional steamer that has 2 layers. Add the ginger, lime leaves, citrus zest, cilantro, scallions, white wine, jalapeno, and peanut oil. Season well with salt. Bring back to a boil and cook for 10 minutes for the flavors to combine.
• Season the fish with salt and pepper. Place the first layer of the bamboo steamer over the pot. Line the steamer with the cabbage leaves, making sure that the surface is not completely covered so the steam can get through. Lay the fish, skin-side up, on the cabbage leaves. Cover and steam for 1 minute.
• Place the bok choy on the second layer of the bamboo steamer in 1 layer. Uncover the steamer and place the bok choy layer on top of the fish. Cover and steam for about 5 minutes, or until the fish is just cooked through and the bok choy is tender, but still has some crispness. Check the fish for doneness by gently inserting a fork into it. If the fork slides easily in, the fish is done. If the fork resists sliding in, it is not quite done. Remove the fish and bok choy and keep warm while you make the sauce.
• Heat a medium saute pan over medium-high heat. Add the peanut oil and heat. When the oil is hot, add the ginger, garlic, and jalapeno and saute until just translucent, about 3 minutes. Do not allow the vegetables to brown. Add 4 ounces of the steaming liquid and the soy sauce and boil for 2 minutes. Do not season with salt as the soy sauce is salty. Add the sugar and boil for 1 minute, or until the sugar is completely dissolved. Lower the heat and whisk in the butter. Add the scallion whites, stir, and remove from the heat.
• Place some jasmine rice on a platter. Top with the steamed bok choy. Top the bok choy with the snapper, skin-side up. Spoon the sauce over the fish. Garnish with the scallion greens and cilantro sprigs.

Steps:

• For the roast chicken: Preheat the oven to 450 degrees F.
• Finely grate the zest of 1 navel orange and reserve in a small bowl for the glaze. Thinly slice the navel and blood oranges into rounds, then scatter on the bottom of a Food Network 16-inch Hard-Anodized Nonstick Roaster. Top with the red onions, then pour in the chicken broth. Place the roasting rack on top.
• Add the butter, ginger, chile garlic sauce, 1/2 teaspoon salt and a few grinds of pepper to a small bowl and stir together to combine. Use your fingers to gently separate the skin from the breast and thigh meat of the chicken. Rub half of the butter mixture under the skin, then rub the remaining half all over the skin, making sure to coat both the breasts and thighs. Sprinkle the whole chicken generously with salt and pepper. Tie the legs together with butcher's twine. Place the chicken on top of the roasting rack breast-side up, then tuck the wings under the body (this will prevent them from burning). Roast until the skin starts to crisp and turn golden brown, about 30 minutes.
• For the orange glaze: Meanwhile, add the orange juice, honey, soy sauce, vinegar, ginger chile garlic sauce and reserved orange zest to the 1.5-quart saucepan from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer until reduced slightly, 12 to 15 minutes. Slowly whisk in the cornstarch until smooth, then simmer until thickened to a glaze, 1 to 2 minutes more.
• After the chicken has roasted for 30 minutes, reduce the oven temperature to 425 degrees F. Use a pastry brush to brush the glaze onto the chicken skin and continue to roast, brushing on the glaze every 15 minutes or so and adding a splash of chicken broth to the bottom of the pan if it starts to get dry, until the skin is deep golden brown and the internal temperature registers 165 degrees F, 45 to 60 minutes more. Transfer the chicken to a cutting board to rest 10 minutes.
• For the stir-fried baby bok choy: Heat the sesame oil in the 10-inch skillet from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set over medium-high heat. Add the sugar snaps and cook, tossing occasionally, until crisp-tender, about 2 minutes. Add the bok choy, vinegar and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are bright green and tender, about 2 minutes more. Taste and adjust the seasoning with more salt if needed.
• Transfer the oranges and red onions from the roasting pan to a serving platter. Carve the chicken and place on top. Serve with the stir-fried baby bok choy and any leftover glaze on the side.

Steps:

• For the coconut curry sauce: In a medium saucepot, gently saute the garlic, green onion, shallot, ginger and lemongrass with the peanut oil over medium heat for a couple of minutes until fragrant. Add the chile and curry paste and continue to cook for a few minutes more, stirring to incorporate. Next, put in the thyme, coriander and brown sugar and cook for 2 more minutes. Deglaze with the vermouth and continue to cook. When it has cooked completely dry, add the chicken stock and simmer until reduced by half, about 10 minutes.
• Pour in the coconut milk, increase the heat to high, bring to a boil and then remove the sauce from the heat. Let cool at room temperature. Puree the sauce in a blender and strain it through a fine sieve. Reheat the sauce when needed and finish it with fresh cilantro, lemon juice and salt.
• For the guava glaze: Warm the guava, soy sauce, ginger and jalapeno in a big pot over low heat for 10 minutes, whisking occasionally, to create a smooth glaze. Pour into a blender and run on high speed for 2 minutes. Press the glaze through a fine strainer and keep refrigerated until needed.
• For the coconut bamboo rice: Combine the rice, coconut milk and 1 cup water in a stockpot and bring to a boil over high heat. Cook until the liquid has evaporated and you can see the surface of the rice. Then cover the rice, reduce to low heat and cook for 15 minutes. Fluff with a fork then keep warm until serving.
• For the mahi-mahi and tempura bok choy: Preheat the oven to 350 degrees F. and heat 1 quart of the vegetable oil in a saucepan to about 350 degrees F.
• Heat the remaining 1 tablespoon of oil in a medium skillet over high heat until smoking. Pan sear the mahi-mahi on one side until golden brown, about 2 minutes. Flip the mahi- mahi, transfer the skillet to the oven and roast. While the fish is in the oven, mix the tempura batter with the recommended amount of ice water. Cut the bok choy pieces in half and dip in the tempura batter. Place the coated bok choy in the 350 degree F. oil until golden brown, 3 to 4 minutes, then remove and dry on paper towels.
• After about 4 minutes, remove the fish from the oven and generously glaze the surface of the fish with the guava glaze. Place the fish back into the oven for 1 minute to let the glaze set, and then remove.
• Place the coconut bamboo rice in the center of a plate with the tempura bok choy cascading off the rice. The guava-glazed mahi-mahi goes directly on top of the rice. Pour the coconut curry sauce around the dish. Repeat with the remaining fish, vegetables, rice and sauce.

Steps:

• Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
• Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
• Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

Steps:

• Cook the rice: Rinse rice well and drain. Put rice in a 2-quart saucepan and cover with 3 1/2 cups water. Bring to a boil over high heat, then turn heat to low. Cover and cook for 30 minutes. Turn off heat and let the rice sit, covered, for 15 minutes, to continue steaming off heat.
• As rice rests, cook the mushrooms: Put 1 tablespoon oil in a wide wok or heavy, deep-sided skillet, and place over medium-high heat. When oil shimmers, add mushrooms, sprinkle with a little salt and stir-fry for about 1 minute, letting mushrooms brown a bit. Remove mushrooms from pan and set aside.
• Add remaining 1 tablespoon oil to the pan. When oil is hot, add peppers, ginger and garlic, and let them sizzle for 30 seconds or so, without browning. Add soy sauce, sugar (if using) and 1/2 cup water and turn heat to high.
• Add greens and stir-fry, mixing well and allowing greens to wilt. The greens should be done in about 2 minutes, but still firm and bright. Add reserved mushrooms and toss to incorporate. Drizzle with sesame oil and turn off heat.
• Mound a cup of rice in each serving bowl. Surround rice with the greens mixture and sprinkle with scallions.