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Recipe:Thai Pan Seared Snapperwith Nuoc Cham and Pickled Salad

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Fish sauce, lime, and chilli are just a few key ingredients that give this delicious snapper a signature Thai twist. Serves 2 - .


Serving Size
  • Skin-On Snapper Fillets, thawed

    0.375 LB
    Qty 0.75 Lbs
  • Olive Oil

    Qty 1 Tbsp.
  • Coarse Sea Salt

    1 bottle
    Qty To taste
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
  • Nuoc Cham Sauce:

  • Fish Sauce

    Qty 3 Tbsp.
  • Light Brown Sugar

    Qty 2 Tbsp.
  • Lime Juice

    Qty 2 Tbsp.
  • Water

    Qty ¼ Cup
  • Garlic Clove, finely minced

    Qty 1 Clove
  • Thai Red Chile, thinly sliced

    Qty 1 Chile
  • Pickled Vegetables:

  • English Cucumber, seeds removed, julienned

    Qty 1 Cup
  • Carrot, julienned

    Qty 1 Cup
  • Daikon, julienned

    Qty 1 Cup
  • Thai or Regular Basil Leaves

    Qty ¼ Cup
  • Mint Leaves

    Qty ¼ Cup
  • Cilantro Leaves

    Qty ¼ Cup


  1. Mix the fish sauce, brown sugar, lime juice, water, garlic and chili in a bowl. Add the cucumbers, carrots, and daikon. Cover and place in the refrigerator to marinate for 15 minutes.
  2. Heat a large non-stick pan over high heat. Brush snapper with 1 Tbsp. olive oil on both sides and season with salt and pepper. Cook the fish, skin side-down, for 4 minutes. Flip over and cook until opaque, about 2 additional minutes.*
  3. Serve fish with pickled veggies and garnish with basil, mint, and cilantro leaves.
    *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.

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