Ca Chien Crispy Red Snapper With Spicy Tomato Sauce Recipes

SPICY RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne, black pepper, onion powder, thyme, basil, garlic, and oregano.
• In a small saucepan over medium heat, melt butter with oil.
• Brush both sides of snapper fillets with butter mixture, reserve remaining.
• Coat both sides of fillets with seasoning mixture.
• Heat a large cast iron skillet over high heat until a drop of water sizzles on it.
• Drizzle half of remaining butter mixture on one side of the fillets and place fillets butter side down in pan.
• Cook over high heat until the fish is deeply browned.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

CA CHIEN (CRISPY RED SNAPPER WITH SPICY TOMATO SAUCE)

Steps:

• In a medium skillet over high heat, heat the oil until hot.
• Reduce the heat to medium-high and add the garlic.
• Cook, stirring, for 30 seconds.
• Add the tomato and chiles and cook for 1 minute.
• Add the sugar, fish sauce and water.
• Simmer, stirring occasionally, until the sauce is thickened (about 3 minutes).
• Remove the sauce from the heat and set aside.
• In a large skillet heat about 1/2 inch of oil.
• Lay the snapper in carefully and cook over moderately high heat, without moving, until very brown and crusty (about 14 minutes).
• Turn the fish and cook the other side (about 10 minutes.).
• Drain the snapper on paper towels.
• To server, put the fish on a platter, pour sauce over it, and using a large fork lift the meat with the skin from the bones.
• Turn the fish over and do the same.
• Serve with steamed rice.

FRIED WHOLE RED SNAPPER WITH SPICY CHILE SAUCE

Steps:

• Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil.
• Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking.
• Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness.
• When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice.

CRISPY RED SNAPPER "CHINESE STYLE"

Steps:

• Make the sauce: Put the soy sauce, fish sauce, plum wine, sugar, garlic, jalapeno, ginger, lemongrass, and water in a bowl and stir together; set aside.
• While you make the vegetables, pour enough oil to submerge the snapper into a wide, deep, heavy-bottomed pot. You will need at least a quart, depending on the width of the pot and the thickness of the fish. Heat the pot over medium-high heat to 370 degrees F.
• Make the vegetables: Heat 2 tablespoons canola oil in a skillet over medium-high heat. Add the sliced ginger and sausage and cook until the sausage begins to give off its fat, about 5 minutes. Add the mushrooms and cook until they begin to give off their liquid, adding more oil if necessary. Add the tomatoes, scallions, carrot, leek, and chile, and cook until just soft, about 2 to 3 minutes. Remove the pan from the heat, cover, and keep the vegetables warm.
• Fry the fish: Score the snapper 4 times from top to belly, starting about 3 inches behind the head and making the last slash about 2 inches from the tail; take care not to cut into the flesh. When the oil is almost hot enough, dredge the snapper in the flour, shaking off any excess. Skewer the fish from head to tail with a metal skewer, curving the fish as needed. Slowly carefully add the fish to the pot and fry until cooked through and moist at the bone on the head end, approximately 10 to 15 minutes.
• To serve: Spread some sauce onto a fish platter and place the fish on top; spoon the vegetables over the fish. Present at the table, cutting individual portions there, and garnishing with pea sprouts. Serve the extra sauce on the side.

ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
• Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
• Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
• Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
• Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
• Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
• Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
• Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
• Enjoy!

RED SNAPPER WITH CHUNKY TOMATO-BELL PEPPER SAUCE

Steps:

• Preheat oven to 400°F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add garlic and sauté 1 minute. Add wine and bring to boil. Add marinara sauce, roasted peppers and half of basil and cook until reduced to thick sauce, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.)
• Pour remaining 1 tablespoon oil into small baking dish. Add fish; turn to coat. Season with salt and pepper. Spoon sauce over fish. Bake just until cooked through, about 20 minutes. Sprinkle remaining basil over and serve.

CA CHIEN SOT CA (FRIED FISH WITH TOMATO SAUCE)

Steps:

• Slice garlic and scallion paper- thin and set aside. Peel and seed tomato and cut into dice. Combine nuoc mam, sugar and pepper and set aside.
• Cut fish into 2 pieces if necessary and dry well with paper towels. Heat oil in frying pan and add fish. Cook over medium heat for 10 to 15 minutes per side, or until fish is cooked through. Remove to a heated platter.
• Remove all but 2 teaspoons oil from pan. In remaining oil, over medium heat, saute garlic and scallion, stirring frequently, until brown. Add diced tomato and stir. Then add nuoc mam mixture, turn heat to medium high and boil, stirring constantly, for 1 minute. When sauce is cooked, pour over fish on platter. Sprinkle with chopped coriander before serving.