Yellow Snapper with Black Thai Sticky Rice, Corn Sauce, and Baby Bok Choy Recipe

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Yellow Snapper with Black Thai Sticky Rice, Corn Sauce, and Baby Bok Choy
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Ingredients
8
Count
Nutrition
1149
Calories
Total time
135
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Butterfly the yellow snapper, removing the head, spine, scales, and bones, keeping the filleted pieces attached at the tail and the skin on. With a sharp knife, make slits in the skin of the snapper to prevent it from curling during cooking. Coat the skin in the rice flour and season with salt and pepper. Also season the inside with salt and pepper.
  3. Heat the vegetable oil and butter in a 10-inch oven-safe skillet over medium heat. Add the snapper to the hot skillet, bone side down, and sear until golden brown. Place the fish, uncooked side up, on a baking sheet. Bake in oven until just cooked through, about 6 to 9 minutes.
  4. Ladle the Corn Sauce onto a serving plate. Use a 3-ounce ice cream scoop to put a scoop of the Black Thai Sticky Rice on top of the Sauce. Place the yellow snapper tilted up on the rice, and put the Baby Bok Choy over the snapper.
  5. Corn Sauce:
  6. 1 ear corn
  7. Butter or oil, for sauteing
  8. Small pinch turmeric
  9. Pinch saffron
  10. 1 cup heavy cream
  11. Salt and freshly ground black pepper
  12. 2 drops truffle oil
  13. Remove the corn kernels from the cob by slicing down the cob. Set the kernels aside. Cut the cob into 4 pieces.
  14. Heat 1 to 2 tablespoons butter or oil in a medium saucepan over medium-low heat. Add the corn kernels, turmeric, and saffron, and cook until lightly sauteed, about 2 minutes. Add the heavy cream and cob pieces. Adjust heat to medium, and simmer until slightly reduced. With a slotted spoon, remove the pieces of cob. Puree the liquid in a blender, being careful about pureeing hot liquids in a blender (do not fill to capacity, and place a towel over top). Strain the puree through a fine mesh sieve. Add salt and pepper, to taste. Gently stir in the truffle oil. Keep warm if possible.
  15. Black Thai Sticky Rice:
  16. 1/4 cup black rice
  17. 4 tablespoons mirin
  18. 4 tablespoons rice wine vinegar
  19. Salt and freshly ground black pepper, to taste
  20. Rinse the black rice in cold water for 5 minutes, and then drain.
  21. In a small saucepan over medium heat, simmer the mirin and the rice wine vinegar until slightly reduced. Reserve.
  22. In a small saucepan with a cover that fits tightly, simmer the black rice with 1/2 cup water over medium heat until there are little bubbles and the rice is fully cooked. Spoon the rice out flat on a plate for 2 minutes to release steam. Put the black rice in a small bowl and add the mirin and vinegar mixture. Add salt and pepper, to taste. Gently stir together, cover, keep warm.
  23. Baby Bok Choy:
  24. 1 baby bok choy, cut in half
  25. 1 teaspoon sesame oil
  26. 1/2 teaspoon sake
  27. Salt and freshly ground black pepper, to taste
  28. Heat the sesame oil in a 10-inch skillet over medium heat. Add the bok choy and saute for 3 minutes. Add the sake to deglaze the pan. Continue cooking over medium heat until al dente, about 5 more minutes. Season to taste with the salt and pepper.
  29. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1148.98 Kcal (4811 kJ)
Calories from fat 165.21 Kcal
% Daily Value*
Total Fat 18.36g 28%
Cholesterol 198.33mg 66%
Sodium 302.16mg 13%
Potassium 2043.13mg 43%
Total Carbs 128.42g 43%
Dietary Fiber 3.36g 13%
Protein 105g 210%
Vitamin C 9.3mg 16%
Vitamin A 0.1mg 5%
Calcium 165.2mg 17%
Amount Per 100 g
Calories 182.19 Kcal (763 kJ)
Calories from fat 26.2 Kcal
% Daily Value*
Total Fat 2.91g 28%
Cholesterol 31.45mg 66%
Sodium 47.91mg 13%
Potassium 323.98mg 43%
Total Carbs 20.36g 43%
Dietary Fiber 0.53g 13%
Protein 16.65g 210%
Vitamin C 1.5mg 16%
Calcium 26.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.8
    Points
  • 28
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • sugar free

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