Pan Seared Red Snapper
Servings: 8
Ingredients
- 8 red snapper filets
- 1 tbsp kosher salt
- 1 tbsp white pepper
- 3 tbsp avocado oil more as needed
- 3 cloves garlic unpeeled
- 1 stalk lemon grass OR zest from two lemons lemongrass cut into 1" pieces
- 1 " fresh ginger peeled and sliced
Prik Nam Pla
- 6-8 Bird's Eye Chilis (red and green) sliced
- ½ cup fish sauce
- ¼ cup fresh lime juice
- 3 cloves garlic finely chopped
- ½ small shallot thinly sliced
- 1 tbsp white sugar
Instructions
- Pat the red snapper fillets completely dry. Score the skin in several places, cutting just through the skin so the fish lays flat in the pan. Season the flesh side evenly with kosher salt and white pepper.
- In a small bowl, combine all Prik Nam Pla ingredients and stir until the sugar is fully dissolved. Set aside.
- Heat avocado oil in a large skillet over medium high heat. When the oil shimmers, add the snapper flesh side down. Cook for 3 minutes, or until golden brown.
- Flip the fish and cook skin side down for 1-2 minutes. Add additional oil if needed, tilt the pan, and add the garlic, lemongrass, and ginger. Cook for 30 seconds until fragrant, then spoon the infused oil repeatedly over the flesh side of the fish for 30 seconds.
- Remove from the pan and serve immediately with Prik Nam Pla.