Red Snapper With Coconut Clam Broth Food

RED SNAPPER WITH COCONUT-CLAM BROTH

Steps:

• Heat stock in a medium pot over low; keep warm.
• Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.
• Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6-8 minutes. Turn and cook on other side 30 seconds.
• Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil.

FRAGRANT THAI-STYLE CLAMS IN COCONUT BROTH

Steps:

• Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.
• Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)
• Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.
• Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

RED SNAPPER WITH COCONUT SAUCE

Steps:

• Sprinkle fillets with the lime juice.
• In a staight-sided deep skillet, heat oil on medium heat. Stir in garlic, onion, celery and cook for 4 minutes, stirring often.
• Stir in tomato paste and cook for 2 minutes. Don't skip this step.
• Stir in coconut milk, chicken bouillion and bay leaf. Bring to a boil and simmer on low for 10 minutes, stirring occasionally.
• Stir in sliced tomatoes. Add fillets, skin side up if not skinless, gently pushing them into the sauce.
• Simmer for 5 minutes or until fish is cooked and flakes easily with a fork.
• Transfer the fish fillets to a warm serving tray and keep warm.
• Continue to simmer sauce until it reaches the desired consistency.
• Ladle some sauce over fillets and serve the remainder on the side, accompanied with the rice.

FILLET OF RED SNAPPER WITH COCONUT SAUCE

Steps:

• Sprinkle fillets with lime juice.
• In deep skillet, heat oil on medium.
• Stir in garlic, onion, celery, and cook for 10 minutes, stirring often.
• Stir in tomato paste and cook for 2 minutes.
• Stir in coconut milk, bouillon, and bay leaves.
• Bring to boil and simmer on low for 10 minutes, stirring occasionally.
• Stir in sliced tomatoes.
• Add fillets, skin side up, gently pushing them into the sauce.
• Simmer 5 minutes or until fish is cooked and flakes easily with a fork.
• Transfer to warm serving tray and keep warm.
• Continue to simmer sauce until it reaches the desired consistency.
• Ladle some sauce over fillets and serve remainder on the side accompanied with rice.