Thai Pan-Seared Snapper with Nuoc Cham | Wild Fork
Pan-sear snapper Thai-style and serve with nuoc cham and a bright pickled salad for a vibrant, light, and well-layered dish.
INGREDIENTS
1 Tbsp. Olive Oil
Nuoc Cham Sauce:
3 Tbsp. Fish Sauce
2 Tbsp. Light Brown Sugar
2 Tbsp. Lime Juice
¼ Cup Water
1 Garlic Clove, finely minced
1 Thai Red Chile, thinly sliced or 1 tsp. Chili Garlic Sauce
Pickled Vegetables:
1 Cup English Cucumber, seeds removed, julienned
1 Cup Carrot, julienned
1 Cup Daikon, julienned
¼ Cup Thai or Regular Basil Leaves
¼ Cup Mint Leaves
¼ Cup Cilantro Leaves
LET'S GET COOKING!
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.
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.*
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