• Prep: 5 min
  • Cook: 45 min
  • Serves: 4

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.

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  • 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
  1. 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.
  2. 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.
  3. Transfer chili oil into the bowl with rice, add Bowery Spring Mix and toss to combine; season with salt. Wipe skillet clean.
  4. 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.
  5. Serve fish with warm rice salad and lemon wedges.
Bowery Ingredients
Our chef

Made for Bowery by Sue Li.

Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant's first cookbook.

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