Rice Flaked Red Snapper With Roasted Chile Sauce
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1.5 tbsps
Coriander Seed1.5 tsps
Cumin Seed1.5 cups
Coconut (grated fresh)1 cup
Canola Oil1 tbsp
Shallot (chopped)1 cup
Chicken Stock1 tbsp
Tamarind Paste (*)1 tsp
Sugar1 large
Egg2 tbsps
All-Purpose FlourDirections:
1
Make sauce: Preheat oven to 350°F
2
Place garlic cloves on 6-by-6-inch square of foil, drizzle with olive oil, and sprinkle with 1/2 teaspoon salt
3
Wrap garlic tightly in foil and roast in middle of oven until soft, 30 to 35 minutes
4
When cool enough to handle, unwrap and separate cloves
5
Squeeze garlic from skin into small bowl
6
Set aside
7
On gas stove, directly over burner turned to moderately high heat, roast chiles, turning with tongs, until softened and charred on all sides, about 6 to 8 minutes
8
(Alternately, roast chiles in broiler, turning occasionally, about 2 1/2 minutes
9
) Immediately seal in airtight container or place in bowl and cover tightly with plastic wrap
10
Let sit until cool enough to handle, about 10 minutes, then uncover
11
Holding chiles under cold running water, rub off charred skins
12
Cut off tops, gently split chiles open, and discard seeds if desired
13
(Seeds will add additional heat to final dish
14
) Set aside
15
In dry, 10-inch skillet over moderately low heat, toast coriander seeds, shaking skillet often, until fragrant and several shades darker, about 3 minutes
16
Transfer to small bowl
17
Toast cumin seeds in same manner
18
(Do not wash skillet
19
) When cool, finely grind both spices in electric coffee/spice grinder
20
Set aside
21
In same skillet, over moderately low heat, toast coconut, stirring occasionally to prevent sticking, until fragrant and golden, about 7 minutes
22
In blender, combine coconut, garlic, chiles, and 1/2 cup water
23
Purée until smooth, adding additional 1/4 cup water if necessary
24
Set aside
25
In medium saucepan over moderately high heat, heat canola oil until shimmering
26
Add shallot and ginger, and cook, stirring, until fragrant, about 1 minute
27
Add garlic-chile purée (do not clean blender) and ground spices
28
Pour stock into blender, swish around to collect residual puré, and pour into pan with other ingredients
29
Add tamarind paste and sugar, and season with salt
30
Simmer, stirring occasionally, until thickened slightly, about 12 minutes
31
Keep warm
32
Preheat oven to 350°F
33
Place garlic cloves on 6-by-6-inch square of foil, drizzle with olive oil, and sprinkle with 1/2 teaspoon salt
34
Wrap garlic tightly in foil and roast in middle of oven until soft, 30 to 35 minutes
35
When cool enough to handle, unwrap and separate cloves
36
Squeeze garlic from skin into small bowl
37
Set aside
38
On gas stove, directly over burner turned to moderately high heat, roast chiles, turning with tongs, until softened and charred on all sides, about 6 to 8 minutes
39
(Alternately, roast chiles in broiler, turning occasionally, about 2 1/2 minutes
40
) Immediately seal in airtight container or place in bowl and cover tightly with plastic wrap
41
Let sit until cool enough to handle, about 10 minutes, then uncover
42
Holding chiles under cold running water, rub off charred skins
43
Cut off tops, gently split chiles open, and discard seeds if desired
44
(Seeds will add additional heat to final dish
45
) Set aside
46
In dry, 10-inch skillet over moderately low heat, toast coriander seeds, shaking skillet often, until fragrant and several shades darker, about 3 minutes
47
Transfer to small bowl
48
Toast cumin seeds in same manner
49
(Do not wash skillet
50
) When cool, finely grind both spices in electric coffee/spice grinder
51
Set aside
52
In same skillet, over moderately low heat, toast coconut, stirring occasionally to prevent sticking, until fragrant and golden, about 7 minutes
53
In blender, combine coconut, garlic, chiles, and 1/2 cup water
54
Purée until smooth, adding additional 1/4 cup water if necessary
55
Set aside
56
In medium saucepan over moderately high heat, heat canola oil until shimmering
57
Add shallot and ginger, and cook, stirring, until fragrant, about 1 minute
58
Add garlic-chile purée (do not clean blender) and ground spices
59
Pour stock into blender, swish around to collect residual puré, and pour into pan with other ingredients
60
Add tamarind paste and sugar, and season with salt
61
Simmer, stirring occasionally, until thickened slightly, about 12 minutes
62
Keep warm
63
Cook fish and finish dish: Preheat oven to 400°F
64
In small bowl, beat together egg, flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper to make egg wash
65
Place rice flakes in medium bowl
66
Working with 1 fillet at a time, generously brush skinned side of snapper with egg wash, then gently dredge same side in rice flakes and sprinkle with salt and pepper
67
Repeat with remaining snapper
68
In large ovenproof skillet, over moderately high heat, heat 2 tablespoons oil until shimmering
69
Add 3 snapper fillets, coated sides down
70
Sear, without turning, until coating is golden brown, about 1 1/2 minutes
71
Turn fillets over and place skillet in oven
72
Roast, uncovered, until firm and just cooked through, about 2 to 4 minutes
73
Transfer fillets to platter and loosely cover with foil to keep warm
74
Heat remaining 2 tablespoons oil in skillet and cook remaining fillets in same manner
75
Serve with roasted chile sauce
76
Preheat oven to 400°F
77
In small bowl, beat together egg, flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper to make egg wash
78
Place rice flakes in medium bowl
79
Working with 1 fillet at a time, generously brush skinned side of snapper with egg wash, then gently dredge same side in rice flakes and sprinkle with salt and pepper
80
Repeat with remaining snapper
81
In large ovenproof skillet, over moderately high heat, heat 2 tablespoons oil until shimmering
82
Add 3 snapper fillets, coated sides down
83
Sear, without turning, until coating is golden brown, about 1 1/2 minutes
84
Turn fillets over and place skillet in oven
85
Roast, uncovered, until firm and just cooked through, about 2 to 4 minutes
86
Transfer fillets to platter and loosely cover with foil to keep warm
87
Heat remaining 2 tablespoons oil in skillet and cook remaining fillets in same manner
88
Serve with roasted chile sauce