Whole Roasted Red Snapper with Thai Spices and Coconut Rice

Serves 4

INGREDIENTS
THE RED SNAPPER:
4 lb whole red snapper, head on, cleaned, scales removed
1/4 cup canola oil
1 clove garlic, sliced
1 T grated ginger
1 T ground coriander seeds
1 T grated palm sugar or brown sugar
1/2 tsp chili flakes
2 T coconut milk
juice and zest of 1 lime
1/4 cup basil chiffonade
1/4 cup cilantro chiffonade
fine sea salt and freshly ground black pepper
1 lime

COCONUT RICE
1 c Jasmine rice
1 3/4 c water
1/2 stalk lemongrass
1 c coconut milk
1 T cilantro, julienne
1 lime
fine sea salt and freshly ground white pepper

DIRECTIONS
1. Preheat oven to 400 degrees F.
2. Generously season the belly and both sides of the fish with salt and pepper. Place the fish on a roasting pan.
3. Combine the canola oil with the garlic, ginger, coriander, palm sugar, chili flakes, coconut milk, juice and zest of lime in a mixing bowl and stir to combine.
4. Spoon the spice mixture over the snapper and bake for about 30-35 minutes, basting frequently. Bake the fish until a metal skewer can easily be inserted into the fish and, if left in for 5 seconds, feels warm.
5. While the fish is roasting, cook the rice. Bring the rice, water and lemongrass to a boil in a medium pot. Lower the heat and simmer for 10 minutes. Remove the rice from the heat, cover and let sit for another 10 minutes. When the rice is cooked, remove and discard lemongrass. Add the coconut milk and cilantro. Stir to incorporate and season to taste with lime juice, salt and pepper.
6. To serve, spoon the coconut rice on the middle of four plates. Filet the snapper; running a knife down the center of the fish and under the fillet to separate it from the bone. Place each serving on top of the coconut rice and spoon some of the sauce from the roasting pan over the snapper. When the top fillets have been served, lift off the fish b ones and cut the bottom in the same manner. Finish the dish with a squeeze of fresh lime juice.

WINE SUGGESTION: Pairs with Dr. Loosen Blue Slate Estate Kabinett Riesling, Mosel-Saar-Ruwer/Germany 2007 or Johann's Garden Henschke, Barossa/Australia 2006

Recipe from Perfect Pairings Wine Club, wine.com, AVEC ERIC



Rating: (1 Low-10 High)

Taste: 9
Ease of recipe: Intermediate