thai-style fried red snapper + sweet tamarind sambal sauce + cilantro lime rice
I walked into my local fish monger today and was struck stupid when I set eyes upon the freshest red snappers in all of Central Florida. Brilliant red, clear eyed and emanating the enticingly bright fragrance of the sea, I knew these little beauties were coming home with me. And, I knew exactly how I was going to prepare them. I would give them the My Fair Lady treatment. No, not like Broadway’s Eliza Dolittle…allow me to explain.
Back home in Miami there is a fantastic Thai restaurant called Bangkok Bangkok. It was there that I tried Thai food for the first time and that meal sparked my lifelong obsession with Southeast Asian cuisine. Smothered in exotic décor that underscored an authentic dining experience, the eatery quickly became a go-to for celebrating special occasions. On my first visit there I scarcely knew anything about Thailand, much less Thai cuisine. I had no idea at all what to order (neither did my parents–it was their first time too), and was quickly growing desperate after our server’s third fruitless visit to the table. Just as I was about to close my eyes and order whatever my finger landed on in the menu, I saw it. Held high over the head of the demure hostess that ran the place was the triumphant, sizzling platter. As it moved through the room my gaze was transfixed; it was an entire fried fish garnished with all manner of verdant vegetables and lemon wedges. A procession of servers followed it, carrying bowls of rice, platters of herbs and containers of chilis and sauces. The fish itself was fried to a deep golden-brown, frozen in a pose that made it seem as if it was still swimming. It was covered in a chunky sauce, the aroma of which transported me to far-off exotic lands. I instantly knew that this would be my destiny!
When it arrived at our table with the same ostentatious spectacle, I couldn’t wait to dive into that plate. The crackling sound the deep-fried fish made as I lay my fork into it, giving way effortlessly to reveal the tender white flesh below will forever be burned into my subconscious. As soon as the juicy fish made its way into my mouth, another burn occurred–my tongue scorched by the savage heat of the tiny bird chilis in the sauce. I became simultaneously diffident and attracted to the fiery experience. Then came a rush of delirium as a full-on frontal assault of new flavors enveloped my senses, making me swoon. I had never tasted anything like that before and I was instantly, hopelessly ensnared. What did they name this exquisite meal on their menu? Why, My Fair Lady, of course!
When I began my apprenticeship in the fine art of cooking, I knew that I had to master this dish as soon as possible. In this iteration of the classic Thai dish I use a wet rub that brings tons of flavor to the fish right off the bat. The bewitching combination of garlic, ginger and fresh bird’s eye chilis (that bring the heat) is perfectly balanced by earthy turmeric and the herbaceous, slightly citrusy flavor of fresh cilantro. My research also taught me that the use of rice flour and cornstarch creates a light, crispy coating that will not absorb the frying oil and creates the crackling sound I found so alluring when I first had it so long ago.
The sweet tamarind and sambal sauce that enrobes the snapper brings a complexity of flavor that carries you away to fantasy of the Far East. Tamarind brings a sour note while sambal adds a welcome chili bite. The sugar introduces sweetness which not only interacts harmoniously with the spice of the sambal, but mellows the umami pungency of the fish sauce. Since citrus and seafood go together like Eliza + Henry, I enhanced the usually plain jasmine rice by adding fresh lime zest and cilantro. A symphony of peregrine flavors, this meal is sure to become a fast favorite in your ever-growing culinary repertoire.
While the rain in Spain stays mainly on the plain, this dish will forever stay on my mind and in my heart.
thai-style fried red snapper + sweet tamarind sambal sauce + cilantro lime rice
snapper
5 lbs. whole red snapper, scaled + gutted + cleaned
2 garlic cloves, peeled
2 thai bird chilis, sliced
1 tsp. ginger paste
2 tsp. ground turmeric
½ tsp. red chili powder
2 tsp. fresh cilantro, minced
juice of ½ lemon
½ cup cornstarch
¼ cup rice flour
1 tsp. sea salt
canola oil for frying
Rinse the fish and pat dry with paper towels. Using kitchen shears, cut the small fins on each side of the fish, known as the pectoral fins, at their base where they meet the body. Using a very sharp knife (they should be wicked sharp always) cut 4-5 vertical, diagonal slashes running down the length of the snapper, starting just behind the head/gills and going to just above the tail. Make the cuts deep enough to cut into the flesh, but try to avoid cutting down to the bone. This procedure is known as scoring and is intended to allow the flesh to catch the flavoring agents, in this case the wet rub, and allows for more efficient heat distribution for even cooking.
In a mortar + pestle, mash the garlic and the chilis. Add the ginger paste and cilantro, and continue grinding to create a paste.
Add the turmeric + red chili powder + lemon juice. Using a rubber spatula, work in the spices + juice with the paste to create a wet rub paste.
In a mixing bowl whisk together the rice flour + cornstarch + salt until thoroughly combined.
Using a large dutch oven or better, an electric deep fryer, heat the oil to 350 degrees F.
Rub the snapper all over with the wet rub, making sure to get into the cavity and the scores you made along the length of the fish.
Now, dredge the fish in the flour mixture and shake off any excess flour.
Carefully and slowly place the snapper into the hot oil and fry until golden-brown and cooked through, 12-15 minutes. If the tail doesn’t fit into your fryer, after 10 minutes lift the fish by gently grabbing the head using tongs and pull up until the tail is in the oil. Fry for about 3-5 minutes.
Remove the fried snapper from the oil and set onto a paper towel lined baking sheet.
cilantro lime rice
1 ½ cups jasmine rice
2 ¼ cups water
1 ¼ tsp. sea salt
1 ½ tsp. fresh lime zest
1 ½ tbsp. fresh cilantro, chopped
Rinse the rice under cold running water until the water runs clear and not milky. Washing away the starch on the rice will keep the rice from becoming mushy while cooking. Bring the water to a boil in a saucepan. Once boiling, add the rinsed rice, cover the pan and reduce the heat to low and simmer until the rice is tender and all the water is absorbed, about 18-20 minutes.
Remove from heat and allow to sit covered for 5 minutes. When the 5 minutes are up, remove the lid, fluff the rice and allow to sit uncovered for 5-10 minutes. Add the lime zest + cilantro and fold through the rice.
sweet tamarind sambal sauce
1 tbsp. canola oil
2 garlic cloves, peeled
1 thai bird chili
1 tbsp. sambal
1 tbsp. sugar
1 tbsp. tamarind paste
1 tbsp. fish sauce (optional)
1 tbsp. scallions, green parts only + thinly sliced on the bias
To make the sauce, heat 1 tablespoon of canola oil in a skillet set over medium heat. Add the garlic and sauté until fragrant, 1-2 minutes. Add the chilis and sauté with the garlic for 1 minute. Add the sugar and stir well to combine and dissolve. Add the sambal + tamarind paste + fish sauce. Stir well to combine.
Remove from heat and stir in scallions right before serving to keep them vibrant and green. To serve, pour over the length of the fried snapper and serve immediately with the rice.
brujo notes:
- If the thought of handling the fish in the hot oil to crisp the tail gives you pause, simply cut off the tail end when you score the sides of the snapper.
- Don’t let the flour-coated snapper sit too long before placing it in the oil to fry. The flour coating can become too gummy and come off as it fries. Make sure you’ve heated your frying oil before you begin the rub + coat process on the fish.
- Garnish the fish with lemon. The juice really brings out the intricate flavors of the dish, and lemon is the natural ally of seafood. Traditionally, slices of cucumber are also added to help cool and soothe the tongue when it comes to spicy dishes, and wooo child! This recipe certainly has some kick to it! If you want to cut the heat down significantly, you can omit the use of the fresh Thai bird chilis. These little peppers pack quite a wallop.
- A word to the wise: fish sauce has an extremely strong, pungent aroma. When added to the hot pan while making the sauce it will bring the funk to your house. While the effect is temporary, if you’re not used to the bouquet of fish sauce it could be off-putting. However, the flavor that it brings to this dish is incomparably delicious. I wouldn’t recommend leaving it out, but if this is a bridge too far for you, by all means omit it.
wine pairing: 2015 Hugel Gewurztraminer
An unexpected choice, Gewurtzraminer is actually the perfect companion for Asian fare. Pineapple, grapefruit nectar along with floral and sweet spicy notes accentuate the sweet tamarind + sambal sauce.
beer pairing: Singha
The most famous of all Thai beers, a traditional but perfect choice. Crisp and dry with a slightly malty flavor, it really cuts through the fattiness of a fried dish and refreshes the palate with each sip. (For a slightly more adventurous pairing, I once had this with a cream ale and all I can say is WOW! Try Laughing Dog Cream Ale if you’re feeling like a beer with a nice nose and a clean finish.)
musical pairing: I Could’ve Danced All Night – Frederick Loewe
thai-style fried red snapper + sweet tamarind sambal sauce + cilantro lime rice
- Total Time: 1 hr., 20 minutes
- Yield: 4 servings 1x
Description
This Thai-style, fried red snapper dressed in sweet tamarind and sambal brings a complexity of flavor that carries you away to fantasy of the Far East. Scrumptious!
free from: gluten + soy + dairy + peanuts + tree nuts + shellfish
Ingredients
snapper:
5 lbs. whole red snapper, scaled + gutted + cleaned
2 garlic cloves, peeled
2 thai bird chilis, sliced
1 tsp. ginger paste
2 tsp. ground turmeric
½ tsp. red chili powder
2 tsp. fresh cilantro, minced
juice of ½ lemon
½ cup cornstarch
¼ cup rice flour
1 tsp. sea salt
canola oil for frying
sweet tamarind sambal sauce:
1 tbsp. canola oil
2 garlic cloves, peeled
1 thai bird chili
1 tbsp. sambal
1 tbsp. sugar
1 tbsp. tamarind paste
1 tbsp. fish sauce (optional)
1 tbsp. scallions, green parts only + thinly sliced on the bias
cilantro lime rice:
1 ½ cups jasmine rice
2 ¼ cups water
1 ¼ tsp. sea salt
1 ½ tsp. fresh lime zest
1 ½ tbsp. fresh cilantro, chopped
Instructions
for the fish:
Rinse the fish and pat dry with paper towels. Using kitchen shears, cut the small fins on each side of the fish, known as the pectoral fins, at their base where they meet the body. Using a very sharp knife (they should be wicked sharp always) cut 4-5 vertical, diagonal slashes running down the length of the snapper, starting just behind the head/gills and going to just above the tail. Make the cuts deep enough to cut into the flesh, but try to avoid cutting down to the bone. This procedure is known as scoring and is intended to allow the flesh to catch the flavoring agents, in this case the wet rub, and allows for more efficient heat distribution allowing for even cooking.
In a mortar + pestle, mash the garlic and the chilis. Add the ginger paste and cilantro, and continue grinding to create a paste. Add the turmeric + red chili powder + lemon juice. Using a rubber spatula, work in the spices + juice with the paste to create a wet rub paste.
In a mixing bowl whisk together the rice flour + cornstarch + salt until thoroughly combined.
Using a large dutch oven, or better: an electric deep fryer, heat the oil to 350 degrees F.
Rub the snapper all over with the wet rub, making sure to get into the cavity and the scores you made along the length of the fish. Now, dredge the fish in the flour mixture and shake off any excess flour.
Carefully and slowly place the snapper into the hot oil and fry until golden-brown and cooked through, 12-15 minutes. If the tail doesn’t fit into your fryer, after 10 minutes lift the fish by gently grabbing the head using tongs and pull up until the tail is in the oil. Fry for about 3-5 minutes.
Remove fried snapper from oil and set onto a paper towel lined baking sheet.
for the cilantro lime rice:
Rinse the rice under cold running water until the water runs clear and not milky. Washing away the starch on the rice will keep the rice from becoming mushy while cooking. Bring the water to a boil in a saucepan. Once boiling, add the rinsed rice, cover the pan and reduce the heat to low and simmer until the rice is tender and all the water is absorbed, about 18-20 minutes.
Remove from heat and allow to sit covered for 5 minutes. When the 5 minutes are up, remove the lid, fluff the rice and allow to sit uncovered for 5-10 minutes. Add the lime zest + cilantro and fold through the rice.
for the sauce:
Heat 1 tablespoon of canola oil in a skillet set over medium heat. Add the garlic and sauté until fragrant, 1-2 minutes. Add the chilis and sauté with the garlic for 1 minute. Add the sugar and stir well to combine and dissolve. Add the sambal + tamarind paste + fish sauce. Stir well to combine.
Remove from heat and stir in scallions right before serving to keep them vibrant and green. To serve, pour over the length of the fried snapper and serve immediately with the rice.
Notes
pairings:
wine: 2015 Hugel Gewurztraminer
An unexpected choice, Gewurtzraminer is actually the perfect companion for Asian fare. Pineapple, grapefruit nectar along with floral and sweet spicy notes accentuate the sweet tamarind + sambal sauce.
beer: Singha
The most famous of all Thai beers, a traditional but perfect choice. Crisp and dry with a slightly malty flavor, it really cuts through the fattiness of a fried dish and refreshes the palate with each sip. (For a slightly more adventurous pairing, I once had this with a cream ale and all I can say is WOW! Try Laughing Dog Cream Ale if you’re feeling like a beer with a nice nose and a clean finish.)
musical: I Could’ve Danced All Night – Frederick Loewe
brujo notes:
- If the thought of handling the fish in the hot oil to crisp the tail gives you pause, simply cut off the tail end when you score the sides of the snapper.
- Don’t let the flour-coated snapper sit too long before placing it in the oil to fry. The flour coating can become too gummy and come off as it fries. Make sure you’ve heated your frying oil before you begin the rub + coat process on the fish.
- Garnish the fish with lemon. The juice really brings out the intricate flavors of the dish, and lemon is the natural ally of seafood. Traditionally, slices of cucumber are added to help cool and soothe the tongue when it comes to spicy dishes, and wooo child! This recipe certainly has some kick to it! If you want to cut the heat down significantly, you can omit the use of the fresh Thai bird chilis. These little peppers pack quite a wallop.
- A word to the wise: fish sauce has an extremely strong, pungent aroma. When added to the hot pan while making the sauce it will bring the funk to your house. While the effect is temporary, if you’re not used to the bouquet of fish sauce it could be off-putting. However, the flavor that it brings to this dish is incomparably delicious. I wouldn’t recommend leaving it out, but if this is a bridge too far for you, by all means omit it.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: main dish magic
- Cuisine: Thai
Keywords: asian, asian cuisine, thai, thailand, thai cuisine, snapper, red snapper, fried snapper, fish, fish sauce, seafood, sambal, tamarind, spicy, chilis, thai bird, thai bird chili, ginger, rice, fried fish, main dish, whole fried fish, turmeric, cilantro
