Thai Snapper With Black Bean Basil Sauce Recipes

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:

• Wash the crosnes by soaking them in water and scrubing gently with a vegetable brush, taking care to get all dirt and sand out of the nooks and crannies.
• Heat olive oil over medium-high heat in a heavy pan. Add the crosnes, season with salt and pepper, stir, and cook for 5 minutes. Add butter and water, reduce heat to a simmer, and cook for about 10 more minutes or until tender. Add fava beans and heat through. Remove from heat and drizzle with truffle oil.
• Heat olive oil in a medium skillet. Dredge snapper in flour and saute until cooked through and slightly golden, about 3 minutes per side.
• Divide favas and crosnes among 2 plates. Top with snapper and serve.

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.

Steps:

• Preheat oven to 450°F.
• Rinse snappers and pat dry with paper towels. Cut 3 slashes about 1/2 inch deep on each side of fish and rub gingerroot, garlic, and salt to taste into slashes. Arrange fish in one layer in a 13- by 9-inch baking dish and drizzle on both sides with Sherry and soy sauce. Sprinkle mushrooms, carrots, scallions, and black beans over fish and cover dish tightly with foil.
• Bake fish in middle of oven 40 minutes, or until just cooked through. Gently push black bean mixture off fish. Transfer fish to platter with large metal spatulas and keep warm.
• Transfer black bean mixture and pan juices to a saucepan. In a small bowl stir together water and cornstarch and stir into black bean mixture. Simmer sauce 1 minute, or until thickened slightly, and pour over fish.
• Serve fish with rice.

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.

Steps:

• In a large saucepan, combine the beans, onion, 1 tablespoon oil, vinegar, mustard, garlic, 1/8 teaspoon salt, dash pepper and pepper sauce. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. , Meanwhile, in a shallow bowl, combine the flour and remaining salt and pepper. Dip fillets in flour mixture. , In a large skillet, heat butter and remaining oil over medium heat. Cook fillets for 5-6 minutes on each side or until fish flakes easily with a fork. Top with black bean mixture; sprinkle with cilantro.