- 1 (3-pound Onaga) or Red Snapper, scaled, filleted, and bones reserved
- 2 tablespoons peanut oil, plus 1 tablespoon
- Salt and pepper
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 1/4 cup diced onion
- 1-ounce ginger, peeled and cut into julienne
- 3 Kafir lime leaves
- 1 1/2 cups water
- 1 tablespoon Thai fish sauce
- 1 tablespoon soy sauce
- 1 pineapple, peeled and cored
- 8 ounces canned hearts of palm
- 2 green onions, cut into 2-inch bias
- 2 tablespoons cilantro, leaves only
- 1-ounce Thai basil, leaves removed and stems reserved
Preheat oven to 375 degrees F.
Cut the red snapper into 4 equal portions, approximately 6 ounces each. Score skin to prevent curling. Season with salt and pepper.
Preheat a stainless saute pan on medium heat and add 2 tablespoons of peanut oil. Lay fish in pan, skin-side down, and cook for 2 minutes or until skin starts to color. Turn fish and cook for 1 minute. Place pan in oven and roast for 7 minutes.
To make lime jus, remove fish from pan, add fish bones, carrots, celery, onion, 1/2 of ginger, and lime leaves. Return to heat and saute for 1 minute. Add water and fish sauce and gently simmer for 20 minutes. Strain through cheesecloth, return to heat, and add the soy sauce.
Preheat another stainless steel pan on high heat. Coat pineapple slices and heart of palm with peanut oil. Char in hot pan until hearts of palm are light brown and pineapple is dark brown.
To serve return fish to oven to briefly warm. Place fish, skin side up, in a large bowls, lay alternating slices of pineapple and hearts of palm on fish, ladle lime jus around fish, float green onion, ginger, and cilantro in jus, and top pineapple with basil leaves.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.