Thursday, July 29, 2010

Crispy Snapper over Hot & Sour Broth

With all of this 'winter weather' lately - that term has a much different meaning in Australia than in the North America - I was beginning to feel like I was coming down with a bit of cold.  Not really in the mood for a chicken noodle soup fix, I decided to make a hot and sour soup, which is known to be a remedy for the common cold.  I went with some pretty classic Thai flavors to acheive that balance of sweet, spicy, and sour. 

To  make this tasty cold medicine into a full meal, I served a fillet of crispy skin snapper over the broth and added some rice vermicelli noodles for a bit of substance.  I threw some mung beans sprouts into the broth to add a crunch and a bit more nutrition and added a garnish of fresh herbs to brighten up the dish.

I must say, I was very pleased with the result and this it was DEFINITELY the best tasting cold medicine I've ever had!  Make sure to taste your broth to ensure you've balanced the flavors nicely.  With a beautiful broth as a base, you can really add any vegetables, herbs, etc. and will have a lovely outcome.  Throw in some tomatoes, enoki mushrooms, scallions, cilantro, whatever you want! 

Crispy Snapper over Hot & Sour Broth


4 snapper fillets, skin on
1 1/2 tbsp canola oil
4 cups chicken stock
2 Thai chillies
2 garlic cloves, sliced
1 thumb ginger, peeled and sliced
2 kaffir lime leaves, sliced
2 lemongrass stalks, sliced
3-4 tbsp fish sauce
3-4 tbsp lime juice
1 tbsp palm sugar
freshly ground black pepper
1/2 red onion, thinly sliced
2 tbsp mung bean sprouts
4 oz. vermicelli rice noodles

1 tbsp mint, sliced
1 tbsp cilantro, roughly chopped
1 tbsp basil, sliced and lightly fried


1. In pot or large saucepan, bring the stock to a simmer.  Slice the chillies in half lengthways, and add to sock with the garlic, ginger, lime leaves, lemongrass, fish sauce, lime juice, and pepper.  Simmer for 5-10 minutes.

2. Meanwhile, cook the rice noodles according to package instructions.

3. Taste and adjust the stock as necessary.  Strain and return to the pan, keeping warm.

4. Score the snapper skin and season the fish with salt and pepper.  Heat oil in a pan over high heat, but not smoking.  Cook the fish skin side down for about 4 minutes or until golden and crispy.  Weigh the fish down with another pan while it cooks to prevent it from curling.  Turn over and cook for another minute.

5. Stir onions and sprouts into the broth. 

6. To serve, place a mound of noodles into the bowl.  Spoon broth around, and place fish on top.  Add a bit of lime juice to the herbs and mound on top of the fish.

Even if your cold doesn't go away, at least you just had an amazing meal!

1 comment:

  1. This comment has been removed by a blog administrator.



Related Posts with Thumbnails