Thai Snapper With Black Bean Basil Sauce Recipes

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CITRUS-POACHED SNAPPER WITH BLACK BEAN SALAD



Citrus-Poached Snapper with Black Bean Salad image

Provided by Sandra Lee

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 11

1 cup vegetable broth
1 orange, zested
1 tablespoon minced garlic
1 small onion, sliced
1 packet Baja Citrus Marinade (recommended: McCormick)
4 (4-ounce) red snapper fillets
1 (15-ounce) can low-sodium black beans, drained
3/4 cup prepared pico de gallo
1/2 cup diced tri-peppers
2 tablespoons Caesar dressing
2 tablespoons freshly chopped cilantro leaves

Steps:

  • In a large skillet with a lid combined all ingredients except snapper. Cover and bring to a simmer over medium-low heat.
  • Once liquid comes to simmer a turn down heat to low and add snapper fillets and let poach for 8 minutes.
  • Carefully remove the snapper from skillet.
  • For the salad: In a large bowl, toss together all ingredients. Serve immediately with snapper.

CRISPY SNAPPER WITH INDONESIAN SPICED SALT AND GARLIC FRIED NOODLES: MIE GORENG



Crispy Snapper with Indonesian Spiced Salt and Garlic Fried Noodles: Mie Goreng image

Provided by Ming Tsai

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons Kosher salt
1 teaspoon Szechwan peppercorns, ground
2 tablespoons ground Indonesian black peppercorns
Water
1 cup self-rising flour
1/2 teaspoon baking powder
1 1/2 pounds red snapper, boneless fillets, cut into 2-inch pieces
Peanut oil, for frying
1/2 pound Chinese long beans, cut into 2 inch lengths
Garlic Fried Noodles, recipe follows
Basil sprigs, for garnish
12 cloves garlic, sliced
2 cups garlic chives or scallions
1/2 cup sambal tomat
3 eggs, beaten
1 pound fresh egg noodles, blanched
2 Thai bird chiles, minced
1/2 cup tomatoes, cut into 1/4-inch dice
1 pound water spinach or baby spinach, cleaned
1/2 cup opal basil, 1/8 inch ribbon, plus a few sprigs, for garnish
Salt and black pepper
Lime wedges, for garnish

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.

BLACK BEAN-SOY SAUCE



Black Bean-Soy Sauce image

This would also be good on broiled sea bass or red snapper fillets.

Yield Makes about 1 1/3 cups

Number Of Ingredients 10

1/2 cup soy sauce
1/4 cup Asian fermented black beans,* rinsed well, drained
1/4 cup rice vinegar
3 tablespoons water
3 tablespoons (packed) thinly sliced pickled ginger*
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, chopped
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon sesame seeds

Steps:

  • Blend first 7 ingredients in processor until finely chopped. Stir in green onions, cilantro and sesame seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
  • *Available at Asian markets, specialty foods stores and some supermarkets.

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