Post by marlaoh on Jun 26, 2003 8:41:41 GMT -6
THAI-STYLE RED SNAPPER IN FOIL
Makes 2 servings
Time: About 20 minutes
1 tablespoon peanut or neutral oil, such as canola or grapeseed\
1 tablespoon sesame oil
6 or 8 thin slices of granny smith apple
2 red snapper fillets, about 3/4 pound
1/2 teaspoon dried red pepper flakes
The zest of a lime
2 tablespoons chopped scallion
1/4 cup coconut milk
1 teaspoon nam pla
Take 2 sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Smear a patch in the center of the foil, large enough to fit the fish on, with 1 tablespoon of the peanut oil. In the center, make a bed of the apple slices, then top with the fish, red pepper, lime leaves, scallion, coconut milk, nam pla, and remaining oil.
Fold the foil over the fish onto itself and crimp the edges as tightly as possible, but leaving plenty of room around the fish. (You may prepare the recipe in advance up to this point; refrigerate the package as is for up to three hours before proceeding.)
The packages may be cooked in the oven, on a grill, or even in a skillet, with a little oil. In every case, cook 10 minutes from the time you hear sizzling noises. Remove the package from the heat, taking care to avoid any escaping steam. Let rest one minute, then cut a slit along the length of the top with a knife. Use a knife and fork to open up the package, then spoon the fish, garnish, and juices onto a plate and serve.
Makes 2 servings
Time: About 20 minutes
1 tablespoon peanut or neutral oil, such as canola or grapeseed\
1 tablespoon sesame oil
6 or 8 thin slices of granny smith apple
2 red snapper fillets, about 3/4 pound
1/2 teaspoon dried red pepper flakes
The zest of a lime
2 tablespoons chopped scallion
1/4 cup coconut milk
1 teaspoon nam pla
Take 2 sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Smear a patch in the center of the foil, large enough to fit the fish on, with 1 tablespoon of the peanut oil. In the center, make a bed of the apple slices, then top with the fish, red pepper, lime leaves, scallion, coconut milk, nam pla, and remaining oil.
Fold the foil over the fish onto itself and crimp the edges as tightly as possible, but leaving plenty of room around the fish. (You may prepare the recipe in advance up to this point; refrigerate the package as is for up to three hours before proceeding.)
The packages may be cooked in the oven, on a grill, or even in a skillet, with a little oil. In every case, cook 10 minutes from the time you hear sizzling noises. Remove the package from the heat, taking care to avoid any escaping steam. Let rest one minute, then cut a slit along the length of the top with a knife. Use a knife and fork to open up the package, then spoon the fish, garnish, and juices onto a plate and serve.