Sip’s Ginger, Lemongrass & Cilantro Crusted Snapper

Name: Sip’s Ginger, Lemongrass & Cilantro Crusted Snapper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters asian fish sauce; 118 milliliters canola oil; 2 Tbsps fresh cilantro leaves; 2 teaspoons fresh ginger, peeled and finely minced; 4 teaspoons fresh lemongrass, minced (soft inner parts only); 4 servings freshly cracked black pepper; 4 slices scallions, white and pale-green parts only, thinly sliced; 59 milliliters soy sauce

One serving contains 269 calories, 3g of protein, and 28g of fat. If 90 cents per serving falls in your budget, Sip’s Ginger, Lemongrass & Cilantro Crusted Snapper might be an amazing gluten free, dairy free, and pescatarian recipe to try. This recipe serves 4. Head to the store and pick up lemongrass, canolan oil, soy sauce, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine the lemongrass, scallion, ginger, cilantro and black pepper in bowl.

Ingredients you will need

Black Pepper

Lemon Grass

Cilantro

Green Onions

Ginger

Equipment you will use

Bowl

Pour fish sauce and soy sauce in a shallow baking dish and mix. Press cilantro mixture on one side of each fillet, forming a crust, and transfer to the baking dish, crust side up.

Ingredients you will need

Fish Sauce

Soy Sauce

Cilantro

Crust

Equipment you will use

Baking Pan

Let stand 5 minutes.

Heat the canola oil in a large nonstick saute pan over medium-high heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Saute fish for 2-3 minutes crust side down, then carefully flip fillets over and saute for an additional 2-3 minutes, or until opaque throughout.

Ingredients you will need

Crust

Fish

Transfer to plates.

Drizzle with a tiny amount of chili and/or sesame oils (optional)

Ingredients you will need

Sesame Seeds

Chili Pepper

Equipment

Bowl

Baking Pan

Frying Pan

Ingredients

Servings:

118milliliters

asian fish sauce 118milliliters

canola oil 2Tbsps

fresh cilantro leaves 2teaspoons

fresh ginger, peeled and finely minced 4teaspoons

fresh lemongrass, minced (soft inner parts only)4servings

freshly cracked black pepper 4slices

scallions, white and pale-green parts only, thinly sliced 59milliliters

soy sauce

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.