Spicy Snapper

Extremely loosely related to a snapper recipe in Gwenda Hyman's Cuisines of Southeast Asia.

One of the forgotten dishes. I had entirely forgotten ever making this some time between when I lost the website and recently regained it. I didn't have any snapper, but I did have a halibut steak. I tried this with half the steak. It was tasty, altho I overdid the soy slightly (so be cautious). Served over salad with additional fresh lime juice and two slices of bruschetta on the side, it made a tasty late lunch.

Mix to Taste:

Salt
Lime Juice
Soy Sauce
Red Chili Paste (Thai)
Pepper

Spread Liberally On:

Snapper Filet

Pan fry in peanut oil. It's done when the fish is flaky and opaque. Turn on your fan or open a window, because this can get a little smoky. Depending on how liberal you were with the Chili paste, it can also be quite hot. Serve over salad.

This file recreated from The Internet Wayback Machine in January 2002. Copyright Rebecca Allen, 2002.

Updated June 2, 2013 to fix a word-o