Pan-Fried Red Snapper With Roasted Almonds: A Recipe From Chef Mike of Coco Asian Bistro & Bar
|Coco Asian Bistro|
8 oz Red Snapper fillet with skin on
1 Jumbo Shrimp
3 tbsp Tempura batter (for shrimp tempura)
1 tbsp Homemade chili paste (or Red curry paste from the can)
1 pinch Sea salt (for fish)
1 pinch Pepper (for fish)
2 cups Vegetable oil (1 tbsp for sauce)
1 tbsp Diced shallots
1 tbsp Chopped garlic
4 tbsp Coconut milk
1 tsp Fish sauce
1 tsp Palm Sugar
1 tsp Fresh chopped pineapple
3 tbsp Crushed almonds
1 tbsp Roasted almonds
Method: Pat dry snapper fillet, with paper towel, to remove the moisture.
Place snapper fillet on a dinner plate and sprinkle a pinch of salt and a pinch of pepper, on both sides, and then sprinkle the top with a layer of crushed almonds.
Place the snapper in a frying pan (that has been coated with 2 tbsp of vegetable oil).
Pan-fry snapper, on medium heat, for about two minutes (one minute for each side).
Place the pan in the oven, at 350 degrees, for three minutes.
Take pan out of oven and set pan aside (back on stove).
Take jumbo shrimp, coat with tempura batter, and place the shrimp in a soup pot that has been filled with about two cups of vegetable oil (two inches from the bottom, to cover the shrimp) and fry shrimp, on high heat, until crust is brown and crispy.
Take shrimp out of oil and place on small plate.
Take a sauce pan and add 1 tbsp of vegetable oil, 1 tbsp of chili paste, 1 tbsp of chopped garlic, and 1 tbsp diced shallots, on medium heat, and keep stirring ingredients for two to three minutes until the mixture is fragrant.
Add 4 tbsp of coconut milk, 1 tsp of fish sauce, 1 tsp of palm sugar, and 1 tsp of fresh chopped pineapple.
Cook mixture for about four minutes, on medium heat.
Then, take the mixture and pour it in the center of a dinner plate; place the snapper in the center, and place the jumbo shrimp on top of the snapper.
Sprinkle the roasted almonds all over the dish.
Enjoy! This recipe serves one.