Serves 2
- 2 red snapper fillets (6 ounces each), skinless
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons vegetable oil
- 1/2 cup Tea-Spiced Smoked Salmon Mousse
- 1 cup white cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, shredded
- 1/2 cup yellow onion, thinly sliced
- 1/2 cup soy sauce
- 1/4 teaspoon orange zest
- 1/4 cup fresh squeezed orange juice
- 2 tablespoons sugar
- 4 sprigs fresh cilantro
- Preheat the oven to 400°F. Set the snapper fillets on a clean cutting board and season with 1/2 teaspoon of salt and 1/4 teaspoon of the white pepper. Set a 10-inch oven-proof sauté pan over medium heat and add 1 tablespoon of the oil to the pan. Use a metal spatula to spread 1/4 cup of the mousse over each of the snapper fillets. Place the snapper in the sauté pan, mousse side up, and cook for 4 minutes. Place the pan in the oven and continue to cook for 8 to 10 minutes, or until the flesh of the fish is flaky. Remove from the oven once cooked and serve immediately.
- For the sautéed cabbage, set a 10-inch sauté pan over high heat. Add the remaining tablespoon of oil to the sauté pan and once hot, add the white and red cabbage, the carrots and the onions. Sauté the vegetables adding 1/2 cup of water and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook until the vegetables are wilted, about 4 to 5 minutes.
- In a small, 8-inch sauté pan, combine the soy sauce, orange zest, orange juice and sugar. Bring to a boil and continue to cook until reduced by half, about 5 minutes. To serve the fish, divide the sautéed vegetables between 2 warmed entrée plates. Place a fish fillet over each bed of cabbage, and drizzle with the reduced soy sauce. Garnish with fresh cilantro.
>>This recipe appears in
Episode #312.
>> For additional recipes and more, visit
www.ming.com
