Pan seared Thai Red snapper
- 1 red snapper filet with skin on
- 1/2 Tbsp Cooking with Greens Go To Blend or Sea salt
- 2 stalks green onion
- grapeseed oil
- butter
- garlic clove
Pat dry fish and cut diagonal slashes on skin side, forming diamonds. Be sure that fish is completely dry on both sides. Season both sides with sea salt. Heat pan until just before it starts to smoke. Add just enough grapeseed oil to coat bottom of pan. When oil begins to shimmer, Cook fish skin side down until golden brown, about 60% cook through. DO NOT TOUCH OR MOVE FISH. Drain on paper towel. Serve skin side up atop coconut rice and garnish with green onion strips and Thai sweet chili sauce and Thai fish sauce.
Thai Fish Sauce
- 3 cloves minced garlic
- 1 hot pepper of choice sliced thinly
- 2 Tbsp lime juice
- 1 Tbsp Fish sauce
- 1 tsp brown sugar
- 1 Tbsp chopped green onion
Whisk all ingredients and refrigerate.
Thai Sweet Chili Sauce
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/3 cup + 2 tablespoons sugar
- 1 Tbsp sherry wine (can substitute rice wine)
- 1 1/2 Tbsp fish sauce
- 1-2 teaspoons dried red chili flakes OR 1 Tbsp sambal oelek for heat and color
- 1 1/2 teaspoons finely minced garlic
- 1 teaspoon finely minced ginger
- 1 teaspoon low sodium soy sauce
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1-2 drops natural red food coloring (optional if not using sambal oelek)
Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.
Written by Derak Green
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