Smoky Tamarind Red Snapper with Creamy Coconut Rice and Herbed Cucumber

Instructions

1. 1

   Season the red snapper fillets with 4 g salt, black pepper, and 2 g smoked paprika. Let them rest for 10 minutes while you prepare the other components.

2. 2

   In a medium saucepan, heat 5 ml (1 tsp) olive oil over medium heat. Add half of the minced garlic and half of the shallot; cook for 1 minute until fragrant. Add the jasmine rice and stir for 30 seconds to coat it well.

3. 3

   Pour in the coconut milk, fish stock or water, and 1 g salt. Bring to a gentle boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   While the rice cooks, mix the tamarind pulp, honey, soy sauce, water, remaining garlic, 2 g smoked paprika, and 1 g olive oil in a bowl. Stir until the sauce is smooth.

5. 5

   In another bowl, combine the cucumber, cilantro, mint, lime juice, remaining shallot, 10 ml (2 tsp) olive oil, and 1 g salt. Toss well and set aside so the flavors can blend.

6. 6

   Heat a large skillet over medium-high heat. Add the remaining olive oil and place the red snapper fillets in the pan. Cook for 3 to 4 minutes on the first side until golden.

7. 7

   Flip the fillets, lower to medium heat, and add the tamarind sauce to the skillet. Cook 2 to 3 minutes more, spooning the sauce over the fish until the fillets are just cooked through and glossy.

8. 8

   If you prefer to finish the fish in the oven, transfer the oven-safe skillet or the fillets to a tray and bake at 400°F (200°C) for 3 to 5 minutes, just until the center is opaque.

9. 9

   Fluff the coconut rice with a fork. Serve a bed of rice on each plate, top with a red snapper fillet, spoon over the smoky tamarind sauce from the pan, and finish with the herbed cucumber on the side.