 "Get Hooked on Vermont" |
×
Hello Everyone, over the next few weeks we'll be updating all of the US FishFinder websites. During this time some pages will be in the new layout and some in the old layout. There may also be some outages or broken functionality but we'll attempt to resolve it as quickly as possible. If you'd like to be notified when the update is completed please sign up to our newsletter by clicking here.
 |
 |
| Title: | Broiled Red Snapper With Tamarind Sauce by carpmaster |
 |
| Type: | Entree | |
| Servings: | 4 | |
| Difficulty: | Easy | |
| Prep Time: | 15 to 30 minutes | |
| Cook Time: | 15 to 30 minutes | |
| Ingredients: | 1 1/2 tablespoons tamarind from a pliable block 1/2 cup cold water 2 small shallots 3 garlic cloves 2 teaspoons finely chopped cleaned fresh cilantro roots 1 tablespoon Asian fish sauce 1 1/2 teaspoons sugar 1/4 teaspoon salt 1/2 teaspoon vegetable oil two 6-ounce red snapper fillets with skin 2 scallions 1 medium or 2 small fresh red chiles about 2 tablespoons fresh whole Thai basil leaves or small fresh regular basil leaves |
|
| Directions: | In a small bowl combine tamarind and water and let stand 10 minutes. With your fingers rub tamarind to dissolve in water. Pour mixture through a sieve into a small heavy saucepan, pressing hard on solids, and discard solids. Thinly slice shallots and mince garlic. Add shallots, garlic, cilantro roots, fish sauce, sugar, and salt to tamarind water and simmer, stirring occasionally, until slightly thickened, about 2 minutes. Keep sauce warm, covered. Sauce may be made 1 hour ahead and reheated before serving. Preheat broiler. Lightly brush rack of a small broiler pan with oil and on it arrange snapper fillets, skin sides down. Season fish with salt and broil 4 to 5 inches from heat until just cooked through, 7 to 8 minutes. While fish is broiling, thinly slice scallions and, wearing protective gloves, thinly slice chiles diagonally. Stir whole basil leaves into warm sauce just before serving. Transfer fish to a platter and pour tamarind sauce over it. Scatter scallions and chiles over fish and garnish with basil sprigs. | |
| Other Notes: | ||
| Date Added: | 02/17/09 04:17 AM | |
|
|
||
 |
 |
|
 |
|
|
|
||
Developed by USFishFinder.com Copyright ©2007-2017. All Rights Reserved.
Site Optimized for Google Chrome Browser
VTFishFinder.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
