Once you have this chili sauce on hand, you’ll want to put it on everything. It livens up a delicate fish like snapper, but is kept in check by the cool, crunchy greens in our Spring Mix.
More about Sue
Ingredients
- 1 cup long grain brown rice
- 2 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tablespoon sesame seeds
- 5 tablespoons vegetable oil, divided
- 1 1/2 teaspoons red pepper flakes
- kosher salt
- Bowery Spring Mix, 4.0 oz, coarsely chopped
- 4 boneless snapper fillets, approximately 6 oz each
- lemon wedges, for serving
Preparation
- Bring a large pot of water to a boil, add rice and cook until rice is tender, about 30 minutes. Drain, transfer to a large mixing bowl, and keep warm.
- Meanwhile, combine shallots, garlic, sesame seeds, and 4 tablespoons oil in a large skillet. Cook over medium-low heat, stirring frequently, until the shallots and garlic are golden, 4 to 5 minutes. Stir in red pepper flakes and season with salt.
- Transfer chili oil into the bowl with rice, add Bowery Spring Mix and toss to combine; season with salt. Wipe skillet clean.
- Heat remaining oil in a large skillet over medium-high heat. Season snapper fillets with salt and cook, skin-side down until skin is golden, 3 to 4 minutes. Flip and cook until the fish is opaque, another 2 minutes.
- Serve fish with warm rice salad and lemon wedges.
Bowery Ingredients
