Eight Spiced Crispy Skinned Snapper in a Thai Hot And Sour

Categories: Dujour01

Serves: 1 servings

Ingredients:

4 Snapper fillets with the
-scaled skin on
1/8 c Coarse ground Szechwan
-peppercorn
1/8 c Ground star anise
1/4 c Ground cinnamon
1/4 c Coarsely ground fennel
1/4 c Coarsely ground cumin
1/4 c Coarsely ground coriander
1/8 c Coarsely ground white
-peppercorn
1/8 c Ground ginger
Salt

Instructions:
--------------------------THAI HOT AND SOUR BROTH--------------------------
1/4 c Peeled ginger; julienned
1 tb Peeled Galangal; julienned
1 White onion; sliced
3 Thai bird chiles
2 Stalks lemongrass; white
-part only
1/4 Cup; ¥
3 Crab fish sauce
4 c Chicken stock
3/4 c Rice wine vinegar
1/2 tb Ground white pepper
1/2 c Thai basil leaves
1 pk Enoki mushrooms
1/4 c Sliced scallions

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.

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