Pan-Seared Thai Red Snapper (Crispy Skin, Aromatic, Restaurant-Style)

Introduction

Ingredients

For the Red Snapper

• 1 red snapper filet, skin on
• 1/2 Tbsp Cooking with Greens Go To Blend or sea salt
• 2 stalks green onion, for garnish
• Grapeseed oil, for searing
• Butter (optional, for added richness)
• 1 garlic clove (optional, for aromatics)

For the Thai Fish Sauce

• 3 cloves garlic, minced
• 1 hot pepper of choice, sliced thinly
• 2 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 tsp brown sugar
• 1 Tbsp chopped green onion

For the Thai Sweet Chili Sauce

• 1/3 cup rice vinegar
• 1/3 cup water
• 1/3 cup + 2 Tbsp sugar
• 1 Tbsp sherry wine (or rice wine)
• 1 1/2 Tbsp fish sauce
• 1–2 tsp dried red chili flakes OR 1 Tbsp sambal oelek
• 1 1/2 tsp finely minced garlic
• 1 tsp finely minced ginger
• 1 tsp low sodium soy sauce
• 2 tsp cornstarch dissolved in 1 Tbsp water
• 1–2 drops natural red food coloring (optional, if not using sambal oelek)

Instructions

For the Red Snapper

1. Prep the fish:
   Pat dry the snapper on both sides. Cut diagonal slashes on the skin side, forming a diamond pattern. Ensure fish is completely dry.
2. Season:
   Season both sides with Go To Blend or sea salt.
3. Sear:
   Heat a pan until just before smoking. Add enough grapeseed oil to coat the bottom. When oil shimmers, place fish skin side down. Do not move the fish. Cook until skin is golden and fish is about 60% cooked through.
4. Drain:
   Remove from pan and drain on paper towels.
5. Serve:
   Serve skin side up atop coconut rice. Garnish with green onion strips and drizzle with Thai sweet chili sauce and Thai fish sauce.

For the Thai Fish Sauce

1. Whisk together minced garlic, hot pepper, lime juice, fish sauce, brown sugar, and chopped green onion. Refrigerate until ready to use.

For the Thai Sweet Chili Sauce

1. In a small saucepan, combine all ingredients except the cornstarch slurry. Bring to a boil, stirring regularly.
2. Once sugar dissolves, stir in the cornstarch mixture. Cook, stirring, until thickened (about 1 minute).
3. Let cool completely, then store in an airtight jar in the refrigerator for up to a week. Makes about 1 cup.

Tips & Variations

• For extra aroma, add a smashed garlic clove and a pat of butter to the pan during the last minute of searing.
• Serve with coconut rice or jasmine rice for the perfect base.
• Substitute another firm white fish if red snapper isn’t available.

Frequently Asked Questions (FAQ)

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