Experience the divine flavors of East Asia with this Red Snapper on Rice with Red-Curry Carrot Sauce recipe. An exotic combination of tender snapper fillets, aromatic jasmine rice, and a tangy red-curry carrot sauce, this dish is guaranteed to tantalize your taste buds. The harmony of flavors and textures is what makes this dish truly stand out. Whether you are a fan of Asian cuisine or looking to try something new, this recipe is perfect for a hearty dinner.
Some ingredients mentioned in this recipe like Asian fish sauce and Red Thai Curry Paste might not be commonly available in your regular grocery store. These are crucial for the unique flavor profile of this dish. You can find them in any Asian market or well-stocked supermarkets in the international aisle. Also, jasmine rice gives a more aromatic and flavorful result than regular rice, making it an essential part of the dish.
Ingredients for Red Snapper on Rice with Red-Curry Carrot Sauce
Jasmine: A type of long-grain rice that is known for its fragrant aroma and slightly sticky texture when cooked.
Carrots: Adds a sweet and earthy flavor to the dish, also provides a vibrant color when made into a sauce.
Garlic: This aromatic ingredient gives a pungent and spicy flavor that mellows and sweetens considerably with cooking.
Low sodium chicken broth: This forms the base of the sauce, gives it a savory depth, and makes it more flavorful.
Whole milk: Used to make the sauce creamier and richer.
Asian fish sauce: Adds an umami flavor to the sauce, an essential ingredient in Thai cooking.
Red thai curry paste: It's a blend of spices that adds heat and tons of flavor, giving the dish a distinct Thai touch.
Brown sugar: Balances the spice and heat from the curry paste; adds a touch of sweetness to the sauce.
Salt: Used for seasoning and bringing out the flavors of other ingredients.
Cooking oil: Used for pan-frying the snapper fillets.
Red snapper fillets: A type of lean, mild fish that cooks quickly and is perfect for pan-frying.
Cilantro leaves: Used for garnishing, adds a fresh and vibrant flavor.
Lime wedges: These are served alongside to squeeze over the cooked fish; adds a tangy freshness.
One reader, Eldredge Boyce says:
The red snapper on rice with red-curry carrot sauce recipe is a delightful culinary experience. The tender, flavorful fish paired with the aromatic red-curry carrot sauce creates a symphony of flavors. The dish is a perfect balance of savory and spicy, and the presentation is simply stunning. It's a must-try for any seafood enthusiast!
Techniques Required
How to cook rice: Rinse the rice until the water runs clear. Put the rice in a small saucepan with the water. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove the pan from the heat and let sit, without removing the lid, for 10 minutes.
How to make red-curry carrot sauce: In a medium saucepan, bring the carrots, garlic, and broth to a boil. Cook, covered, over moderately low heat until the carrots are tender, about 15 minutes. Puree the carrots, garlic, and broth in a blender and pour back into the pan. Add the milk, fish sauce, curry paste, brown sugar, and salt. Bring to a simmer, stirring occasionally.
How to cook red snapper fillets: In a large nonstick frying pan, heat the oil over moderately high heat. Season the fish with salt. Cook the fish, skin-side down, until golden, about 4 minutes. Turn, reduce the heat to moderate, and continue cooking until just done, about 4 minutes longer for 1-inch-thick fillets.
How To Make Red Snapper on Rice with Red-Curry Carrot Sauce
This crispy and flaky red snapper is pan-fried in a luscious red curry sauce, then served on a bed of soft and fluffy rice, for a belly-filling dinner meal!
Serves:
Ingredients
- 1cupjasmine rice,or other long grain rice
- 1½cupswater
- ¾lbcarrots,(about 4)
- 1garlic clove
- 2½cupschicken broth,low sodium, canned
- 1¼cupswhole milk
- 1½tbspasian fish sauce,(nam pla or nuoc mam)
- 1½tspred thai curry paste
- 1¾tspbrown sugar
- ¾tspsalt
- 1tbspcooking oil
- 2lbsred snapper fillets
- cilantro leaves,optional
- lime wedges
Instructions
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Rinse the rice until the water runs clear. Put the rice in a small saucepan with the water.
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Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.
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Remove the pan from the heat and let sit, without removing the lid, for 10 minutes.
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In a medium saucepan, bring the carrots, garlic and broth to a boil. Cook, covered, over moderately low heat for about 15 minutes, until the carrots are tender.
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Puree the carrots, garlic and broth in a blender and pour back into the pan. Add the milk, fish sauce, curry paste, brown sugar and ½ teaspoon of the salt and bring to a simmer, stirring occasionally.
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In a large nonstick frying pan, heat the oil over moderately high heat. Season the fish with the remaining ¼ teaspoon of salt
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Cook the fish, skin-side down, for about 4 minutes, until golden. Turn, reduce the heat to moderate, and continue cooking for about 4 minutes longer for 1-inch-thick fillets, until just done.
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Mound the rice on plates and top with the fish and the sauce.
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Sprinkle with the cilantro and serve with the lime wedges, and enjoy!
Nutrition
- Calories: 576.91kcal
- Fat: 11.49g
- Saturated Fat: 2.94g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.46g
- Polyunsaturated Fat: 2.72g
- Carbohydrates: 57.35g
- Fiber: 3.52g
- Sugar: 12.06g
- Protein: 57.49g
- Cholesterol: 96.22mg
- Sodium: 1436.96mg
- Calcium: 221.80mg
- Potassium: 1606.72mg
- Iron: 3.34mg
- Vitamin A: 844.89µg
- Vitamin C: 13.81mg
Pro Tip for Perfecting the Red-Curry Carrot Sauce
When cooking the red snapper, ensure the skin is crispy and the flesh is tender. To achieve this, start by cooking the fish skin-side down on moderately high heat. This will make the skin crispy. Then, flip the fish and reduce the heat to moderate. This will allow the fish to cook through without burning the skin. Remember, the cooking time may vary depending on the thickness of your fillets. A general rule of thumb is to cook the fish for about 4 minutes per side for 1-inch-thick fillets.
Time-Saving Tips for Preparing This Recipe
Prep ahead: Chop vegetables, measure ingredients, and prepare the sauce in advance to streamline the cooking process.
One-pot wonders: Opt for recipes that allow you to cook everything in a single pot or pan to minimize cleanup time.
Batch cooking: Make extra portions and freeze them for future meals to save time on busy days.
Kitchen organization: Keep your kitchen tidy and organized to easily find ingredients and utensils while cooking.
Time-saving tools: Utilize kitchen gadgets like food processors, slow cookers, and instant pots to expedite meal preparation.
Efficient multitasking: Plan your cooking process to multitask effectively, such as chopping vegetables while something is simmering.
Substitute Ingredients For Red Snapper on Rice with Red-Curry Carrot Sauce Recipe
red snapper - Substitute with grouper: Grouper is a firm, white-fleshed fish that is similar in texture and flavor to red snapper, making it a great substitute in this recipe.
jasmine - Substitute with basmati: Basmati rice has a similar fragrant aroma and fluffy texture to jasmine rice, making it a suitable replacement in this dish.
carrots - Substitute with butternut squash: Butternut squash can be used as a substitute for carrots in the red-curry carrot sauce, providing a slightly sweeter and nuttier flavor.
garlic - Substitute with shallots: Shallots can add a mild, sweet flavor similar to garlic, complementing the red-curry carrot sauce.
chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth to maintain the savory flavor while making the dish vegetarian-friendly.
whole milk - Substitute with coconut milk: Coconut milk can add a creamy texture and a hint of sweetness, enhancing the flavors in the red-curry carrot sauce.
asian fish sauce - Substitute with soy sauce: Soy sauce can provide a savory, umami flavor similar to fish sauce, making it a suitable alternative in the red-curry carrot sauce.
red thai curry paste - Substitute with yellow curry paste: Yellow curry paste can be used as a substitute, offering a milder and slightly sweeter flavor compared to red curry paste.
brown sugar - Substitute with honey: Honey can add a touch of sweetness to the red-curry carrot sauce, similar to brown sugar but with a more complex flavor profile.
cooking oil - Substitute with coconut oil: Coconut oil can complement the flavors in the dish and add a subtle hint of coconut, enhancing the overall taste.
cilantro leaves - Substitute with Thai basil: Thai basil can provide a similar fresh, aromatic flavor to cilantro, adding a unique twist to the dish.
lime wedges - Substitute with lemon wedges: Lemon wedges can be used as a substitute for lime wedges, providing a similar citrusy acidity to complement the flavors in the dish.
Plating Ideas for a Stunning Presentation
Elevate the red snapper: Carefully place the red snapper fillets on top of the bed of jasmine rice, ensuring they are positioned elegantly and with attention to detail.
Artfully drizzle the red-curry carrot sauce: Using a squeeze bottle or a spoon, delicately drizzle the vibrant red-curry carrot sauce around the plate, creating a visually appealing and appetizing presentation.
Garnish with fresh cilantro leaves: Sprinkle the dish with fresh cilantro leaves, adding a pop of color and a hint of freshness to the overall presentation.
Add a touch of citrus: Place a small lime wedge on the side of the plate, adding a bright and zesty element that complements the flavors of the dish.
Consider the negative space: Embrace the concept of negative space on the plate, allowing the vibrant colors of the dish to stand out and creating a visually striking presentation.
Incorporate edible flowers: Introduce edible flowers as a sophisticated and visually stunning garnish, adding an element of elegance and refinement to the overall presentation.
Use geometric shapes: Consider incorporating geometric shapes in the plating, such as arranging the red snapper and rice in a visually appealing manner that showcases precision and artistry.
Emphasize balance and symmetry: Strive for balance and symmetry in the plating, ensuring that each component of the dish is thoughtfully arranged to create a harmonious and visually pleasing composition.
Highlight the vibrant colors: Showcase the vibrant hues of the red-curry carrot sauce and the fresh ingredients, creating a visually stunning and appetizing presentation that captivates the senses.
Pay attention to plate composition: Focus on the composition of the plate, considering the arrangement of each element to create a visually captivating and aesthetically pleasing presentation.
Essential Kitchen Tools You'll Need
- saucepan: A deep cooking pan with a handle and a lid, used for cooking sauces, soups, and other liquids.
- blender: A kitchen appliance used to blend, puree, or emulsify food and other substances.
- frying pan: A flat-bottomed pan used for frying, searing, and browning foods.
- saucepan: A deep cooking pan with a handle and a lid, used for cooking sauces, soups, and other liquids.
- small saucepan: A smaller version of a saucepan, used for heating or cooking small quantities of food or liquid.
- nonstick frying pan: A frying pan with a nonstick coating, which prevents food from sticking to the surface.
- saucepan: A deep cooking pan with a handle and a lid, used for cooking sauces, soups, and other liquids.
Storage and Freezing Guidelines
- To store leftover red snapper and rice, allow them to cool completely before placing in separate airtight containers. Refrigerate for up to 3-4 days.
- The red-curry carrot sauce can be stored in a separate airtight container in the refrigerator for up to 5 days. Reheat gently in a saucepan over low heat, stirring occasionally, until warmed through.
- For longer storage, you can freeze the cooked red snapper and rice separately in freezer-safe containers or resealable bags. Label and date the containers, and freeze for up to 2-3 months.
- To freeze the red-curry carrot sauce, allow it to cool completely before transferring to a freezer-safe container or resealable bag. Leave some headspace for expansion during freezing. Label and date the container, and freeze for up to 3 months.
- When ready to enjoy the frozen red snapper and rice, thaw them overnight in the refrigerator. Reheat the fish in a preheated oven at 350°F (175°C) until heated through, and reheat the rice in the microwave or on the stovetop with a splash of water to restore moisture.
- To reheat the frozen red-curry carrot sauce, place the frozen sauce in a saucepan and heat gently over low heat, stirring occasionally, until fully thawed and warmed through. If the sauce appears too thick, add a splash of chicken broth or water to achieve the desired consistency.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover red snapper on a baking sheet lined with parchment paper or aluminum foil. Brush the fish with a little olive oil or melted butter to prevent it from drying out. Bake for 10-15 minutes, or until the fish is heated through and the skin is crispy.
For the rice and red-curry carrot sauce, place them in separate microwave-safe bowls. Cover the bowls with a damp paper towel to prevent splattering and to keep the food moist. Microwave the rice and sauce in 30-second intervals, stirring between each interval, until they are heated through. This should take about 1-2 minutes total.
Alternatively, you can reheat the rice and sauce on the stovetop. Place the rice in a saucepan with a tablespoon of water, and heat over medium-low heat, stirring occasionally, until the rice is heated through and the water has evaporated. For the sauce, pour it into a saucepan and heat over medium-low heat, stirring frequently, until it is warmed through.
If you have a steamer basket, you can also use it to reheat the fish, rice, and sauce. Fill a pot with about an inch of water and bring it to a boil. Place the fish, rice, and sauce in separate heat-proof dishes that fit inside your steamer basket. Place the basket over the boiling water, cover, and steam for 5-7 minutes, or until everything is heated through.
No matter which method you choose, be sure not to overheat the fish, as it can quickly become dry and rubbery. Once the red snapper, rice, and red-curry carrot sauce are heated through, plate them and garnish with fresh cilantro leaves and lime wedges, if desired. Enjoy your delicious leftover meal!
Random Fact about Red Snapper on Rice with Red-Curry Carrot Sauce
The red snapper on rice with red-curry carrot sauce recipe is a delicious and healthy dish that combines the flavors of the sea with the aromatic spices of Thai cuisine. It's a great source of lean protein and essential nutrients. Red snapper is a popular fish in many cuisines and is known for its sweet, nutty flavor. The red-curry carrot sauce adds a creamy and slightly spicy element to the dish, making it a perfect pairing with the tender fish and fluffy jasmine rice. This recipe is a wonderful way to explore new flavors and enjoy a nutritious meal.
Is Making This Dish at Home Cost-Effective?
The cost-effectiveness of this red snapper on rice with red-curry carrot sauce recipe is relatively high. The main ingredients, such as red snapper and carrots, are reasonably priced and widely available. The use of common pantry staples like rice, garlic, and chicken broth also contributes to its affordability. The dish offers a delightful blend of flavors and textures, earning a solid 8 out of 10 rating. The approximate cost for a household of 4 people is around $25-$30, making it a budget-friendly yet impressive meal option.
Is This Dish Healthy or Not So Much?
The red snapper on rice with red-curry carrot sauce recipe is a relatively healthy dish with some room for improvement. Here's a breakdown of the recipe's healthiness:
Positives:
- Red snapper is a lean protein source, low in calories and high in essential nutrients like omega-3 fatty acids, vitamin D, and selenium
- Carrots are rich in beta-carotene, fiber, vitamin K1, potassium, and antioxidants
- Garlic offers potential health benefits, such as reducing blood pressure and improving cholesterol levels
- Jasmine rice is a good source of energy and contains some essential nutrients
Negatives:
- The recipe uses whole milk, which is high in saturated fat and calories
- Fish sauce and red Thai curry paste can be high in sodium
- The recipe calls for added sugar in the form of brown sugar
To make this recipe even healthier, consider the following suggestions:
- Replace whole milk with a lower-fat alternative, such as light coconut milk or low-fat milk, to reduce the saturated fat and calorie content
- Use a reduced-sodium fish sauce and opt for a low-sodium chicken broth to help control the dish's overall sodium content
- Reduce the amount of brown sugar used in the recipe or substitute it with a natural sweetener like honey or maple syrup
- Increase the amount of vegetables in the dish by adding bell peppers, zucchini, or mushrooms to the carrot sauce for added fiber, vitamins, and minerals
- Serve the dish with a side of steamed or stir-fried vegetables to increase the overall nutrient density of the meal
- Use brown jasmine rice instead of white for added fiber and nutrients
Editor's Take on This Flavorful Dish
This red snapper on rice with red-curry carrot sauce recipe is a delightful fusion of flavors and textures. The tender, flaky red snapper pairs beautifully with the fragrant jasmine rice and the vibrant red-curry carrot sauce. The sauce, with its subtle heat and depth of flavor, adds a wonderful complexity to the dish. The use of Asian fish sauce and red Thai curry paste brings an authentic touch, elevating the overall experience. The dish is beautifully balanced and showcases a harmonious blend of ingredients. It's a culinary journey that tantalizes the taste buds and leaves a lasting impression.
Why trust this Red Snapper on Rice with Red-Curry Carrot Sauce Recipe:
This recipe offers a delightful fusion of flavors and textures, ensuring a memorable dining experience. The red snapper is a versatile and delectable fish, complemented by the fragrant jasmine rice and the vibrant red-curry carrot sauce. The use of Asian fish sauce and red Thai curry paste adds an authentic touch, promising an explosion of umami and spice. The meticulous instructions and thoughtful wine pairing recommendation reflect a commitment to culinary excellence. Trust in the quality of this recipe to elevate your home cooking to new heights.
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