It's one of those days when the to-do-list far exceeds the hours in the day and I might as well have 'kids taxi service' plastered on my forehead. It is also a day when tempers are running high & patience is low.
It is precisely on such days that I seek solace in the kitchen especially during the evening meal because its the only meal I've cooked all day! Nothing washes the day away for me than perfectly cooked fish where each bite is a melody of flavors. With a chilled glass of wine, I can slowly feel the world realign and sanity creep back in.
As I am writing this, it hits me that for some reason, the waiting area in my pediatrician's office has been a fountain of knowledge where I am concerned. As I flip through magazines filled with mindless ramblings on the latest wedge, g-string, botox treatment & the sex life of some innocuous celebrity, sometimes I do come across an odd recipe that sticks with me.
This one for example, is a result of such a browsing. I have never had the exact recipe with me but by reading down the ingredient list, a little bit of this & a dash of that, I believe this should come close. Now, if only I could remember the name of that magazine!
I have been making this fish for years now and it is a particular favorite of our good friend TF, who is a Buddhist Chaplain (and a vegetarian but for fish) married to MF, (who's as nutty as they come & a sworn carnivore) which makes her one of my favorite people ever!
TF would gleefully feast on this fish while the rest of us would shamelessly cut into slabs of New York strips the size of my head!
So without further delay, let's get cooking -
To begin, gather the ingredients to begin the preparations - red snapper fish fillets, or a similar non-oily white fish, baby spinach, lemon grass, shredded carrot, green onions, ginger, garlic cloves, red pepper, whatever whenever rub, grated nutmeg, olive oil, butter, salt & coconut milk.
Red bell pepper - Halve, then quarter one half. Slice into strips, 1/4" thick.
Green onions - Discard root tips & chop the onions including green parts.
Lemon grass - Use only the bottom 7". Cut into 3 lengths & set aside.
Ginger - Use a fine grater & grate.
Garlic cloves - Peel, discard cloves & set aside.
Pre-shredded Carrots - Measure 1 cup & set aside
Spinach - If pre-washed then measure out 4 cups & set aside
Fish - Place the defrosted fish on 2 layers of kitchen paper towels and thoroughly. Gently press the fish with another paper towel to dry on both sides.
Drizzle a total of 1/2 tbs olive oil on one side of the fish. Sprinkle a total of 2 tsp rub, shared equally between the fillets. Rub with clean fingers, working the rub into the fish. Flip over the fillets & repeat on the other side with another 1/2 tbs olive oil & 2 tsp rub. Set aside.
Sauce -
In a sauce pan, add the coconut milk, lemon grass, grated ginger, chopped green onions, 3/4 tsp salt & 1/2 tbs rub.
On medium heat bring to simmer. This should take a couple of minutes. Turn off heat. Do not boil or allow the coconut milk & its natural oils to separate. Taste & adjust seasonings. Set aside so the seasonings infuse the sauce.
In a saute pan, on medium heat, heat olive oil till fuming, add the butter. Once the butter melts, immediately add the garlic & red pepper strips.
Saute for 2-3 minutes. Add the shredded carrot. Saute for about 5 minutes or until the carrots are crisp tender.
Add the baby spinach leaves. Since it is impossible to stir the spinach at this point. with the leaves falling everywhere, immediately cover the pan with a tight fitting lid. This will give the spinach a chance to settle.
Uncover the pan after about 2 minutes. The spinach at the bottom on the pan would have wilted even though the leaves on the top will be raw. Begin to gently stir. Add 1/4 tsp salt & 1/8 tsp grated nutmeg. Saute until the spinach wilts. This should take a few minutes.
As soon as the spinach wilts take pan off the heat. Do not cover set aside & get working on the fish.
In a heavy flat bottom frying pan, preferably a cast iron pan if you have one, on medium - high heat, (gas mark 8 in my case, shy of high heat) heat olive oil till fuming, add the butter. Once the butter melts,
immediately add 2 fish fillets in a single layer.
Pan-fry for about 2 minutes without touching or flipping over. You will be able to tell when the fish is ready to flip - the sides turn from pink to flaky white.
Very gently with a spatula, turn the fish over & continue to cook about another 2 minutes. By this time the fish meat should be flaky white & surface slightly blackened.
Immediately remove to plates & assemble -
To assemble, place the fish on the plate. Pour about 1/2 cup sauce over and around the fish. Divide the spinach topping into 4 parts. Place one portion of the topping over the fish.
Serve immediately.
This is such a wonderful dish not only in its presentation with its bright contrasting colors but also in the richness & play of different flavors.
The rub though similar to a Cajun seasonings works wonderfully with the Asian smooth & creamy flavors & textures of the sauce. The hint of nutmeg in the spinach topping along with the sweetness from the red peppers & carrots complement each other perfectly.
The crisp exterior of the pan-fried fish is a delight with its accompaniments.This is one of those preparations that doesn't take a lot to put together but makes a huge impact whether served for company or a weeknight dinner with the family.
Love it! Such a keeper, this one.
Recipe for
Pan Fried Red Snapper in a Coconut Cream Sauce with Spinach, Red Pepper & Carrot Topping
Preparation time - 10 minutes
Cooking Time - 20 minutes
Serves 4
Shopping
list
1-1/2 lbs ( 4 fillets) boneless red snapper fillets
4 tsp Whatever Whenever rub
1 tbs olive oil for fish & rub
2 tbs olive oil for pan-frying
2 tbs salted butter for pan-frying
Sauce -
1 can Asian coconut milk (not the one used in cocktails)
3 sprigs green onions
1 stalk lemon grass
3 garlic cloves
1/2 tbs grated ginger
1/2 tbs Whatever Whenever rub
3/4 tsp salt
Topping-1/2 large red pepper
1 cup shredded carrots (pre-bagged)
4 cups baby spinach leaves
1 tbs olive oil
1 tbs salted butter
1/8 tsp grated nutmeg
1/4 tsp salt
Preparation -Red bell pepper - Halve, then quarter one half. Slice into strips, 1/4" thick.
Green
onions - Discard root tips & chop the onions including green
parts.
Lemon grass - Use only the bottom 7". Cut into 3 lengths & set aside.
Ginger - Use a fine grater & grate.
Garlic cloves - Peel, discard cloves & set aside.
Pre-shredded Carrots - Measure 1 cup & set aside
Spinach - If pre-washed then measure out 4 cups & set aside
Fish - Place the defrosted fish on 2 layers of kitchen paper towels and thoroughly. Gently press the fish with another paper towel to dry on both sides.
Drizzle
a total of 1/2 tbs olive oil on one side of the fish. Sprinkle a total
of 2 tsp rub, shared equally between the fillets. Rub with clean
fingers, working the rub into the fish. Flip over the fillets &
repeat on the other side with another 1/2 tbs olive oil & 2 tsp rub.
Set aside.
Cooking Method -
Sauce
-
In a sauce pan, add the coconut
milk, lemon grass, grated ginger, chopped green onions, 3/4 tsp salt
& 1/2 tbs rub.
On medium heat bring to simmer. This should take a couple of minutes. Turn off heat. Do not boil or allow the coconut milk & its natural oils to separate. Taste & adjust seasonings. Set aside so the seasonings infuse the sauce.
Spinach topping-
In a saute pan, on medium heat, heat olive oil till fuming, add the butter. Once the butter melts, immediately add the garlic & red pepper strips.
Saute for 2-3 minutes. Add the shredded carrot.
Saute for about 5 minutes or until the carrots are crisp tender.
Add the baby spinach leaves. Since it is impossible to stir the spinach at this point. with the leaves falling everywhere Immediately cover the pan with a tight fitting lid. This will give the spinach a chance to settle.
Uncover the pan after about 2 minutes. The spinach at the bottom on the pan would have wilted even though the leaves on the top will be raw. Begin to gently stir. Add 1/4 tsp salt & 1/8 tsp grated nutmeg. Saute until the spinach wilts. This should take a few minutes.
As soon as the spinach wilts take pan off the heat. Do not cover set aside & get working on the fish.
Fish-
In a heavy flat bottom frying pan, preferably a sat iron pan if you have one, on medium - high heat, (gas mark 8 in my case, shy of high heat) heat olive oil till fuming, add the butter. Once the butter melts, immediately add 2 fish fillets in a single layer.
Pan-fry for about 2 minutes without touching or flipping over. You will be able to tell when the fish is ready to flip - the sides turn from pink to flaky white.
Very gently with a spatula, turn the fish over & continue to cook about another 2 minutes. By this time the fish meat should be flaky white & surface slightly blackened.
Immediately remove to plates & assemble -
Assembly -
To assemble, place the fish on the plate.
Pour about 1/2 cup sauce over and around the fish. Divide the spinach topping into 4 parts. Place one portion of the topping over the fish.
Serve Immediately.
Whatever - Whenever Dry Rub
Shopping
list
- 1 ½ tbs Paprika
- 2 tbs Brown sugar
- 1 tbs Garlic powder
- 1/2 tbs Black pepper
- 1 tbs Onion powder
- 1 tbs Thyme leaves
- 1 tbs Oregano leaves
- 1/2 tbs Cayenne
Pepper
- 1/4
tbs Turmeric
- 1/2 tbs cumin powder
- 1-1/2 tbs salt
Preparation
Place all
ingredients, one by one in a screw top glass jar or any plastic
container with tight lid. Close lid tightly and shake for 30 seconds
vigorously to combine all above ingredients in a
thoroughly dry airtight container.
Store in a dry and cool place.
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