If you love spicy, complex flavors, this dish is for you. Why? Because the salty, sweet, tart and spicy ingredients result in layers of complex flavors which compliment each other perfectly. It’s one of my favorite dishes because the lemony-Thai aroma never fails to get my family running into the kitchen to check out whats for dinner…
Thai Style Red Snapper in Lemon Tomato Sauce
- 2 tablespoons olive oil
- 2 red snapper fillet cut into 6-8 pieces
- 2 tablespoon butter, unsalted
- 2 cups cherry tomatoes, halved
- 1 onion, chopped
- 4 green serano chillis optional
- 2 tablespoons capers, drained optional
- 1/2 tsp dried chilli flakes optional
- 1 cup clam juice
- 3 tablespoons fish sauce
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon chilli sauce or more, to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon honey or more, to taste
- 1/2 cup sliced, fresh basil
- Rinse the red snapper fillets. Dry them very carefully with paper towels, pressing firmly to remove any moisture. Sprinkle one side of the fillets generously, with salt.
- Heat a large, non-stick skillet on medium heat. Once the oil is hot enough - place the fillets on the skillet, salt-side facing down. Sprinkle the side facing up with salt. Allow the fish to cook for about 2-3 minutes. Flip the fish on the other side, laying the fish away from you to avoid oil splatters. Cook for about 1-2 minutes - avoid overcooking the fillets. Remove the fish from the pan.
- Add the butter, garlic, onion, capers, green chillis and tomatoes to the pan. Saute until onions are transparent. Add the clam juice, fish sauce, chilli sauce, honey and lemon juice and cook until broth is reduce to about half - about 3-5 minutes. Add the fish, pour sauce over the fillets and simmer for 2-3 minutes. Sprinkle with basil leaves. Allow the fish to absorb the sauce and flavors - for about 10 minutes. Serve with white rice or over a salad.
- Dry, fruity wines with a hint of acid and sweetness to cut the spice, like a Riesling harmonizes well with the complex flavors of this dish. An un-oaked Grenache Blanc will also pair well with the tangy spicy flavors of this dish.