You know what can make me do the Happy Dance?
When I can cook something pretty and then serve it on something pretty. Win-Nguyen in my book.
So when our generous friends at Nambé gave me the chance to create something to showcase their beautiful Fish Platter, I jumped at the opportunity!
I love making whole fish—it retains a lot of moisture and I believe, often enhances the flavor of the fish. I opted to drizzle this crispy red snapper with a sweet and sour tamarind chili sauce—and trust me, you will LOVE the flavor and texture balance.
And guess what? Not only can you make this Crispy Red Snapper but you will also have the opportunity to win the stunning Fish Platter! Woo Hoo!
How to Enter:
Leave a comment and tell us what the first thing you’ll serve using the Fish Platter
For extra chances to win, leave a separate comment for each indicating which of the below you did:
- Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
- Like the Nambé Facebook Fan Page (If you already “Like” Nambé, leave a comment and let us know); or
- Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
- Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so).
The deadline to enter is Sunday, July 22nd at 5pm (PST) and the winner will be announced the next day.
Best of luck friends and THANKS so much Nambé!
Crispy Red Snapper with Chili Tamarind Sauce
Chili Tamarind Sauce
2 tablespoons shallots, minced
2 garlic cloves, finely minced
2-3 Thai chili peppers, finely minced (more or less depending on heat preference)
1/3 cup tamarind juice concentrate
2 tablespoons palm sugar
3 tablespoons fish sauce
¼ cup water
2 tablespoons vegetable oil
1 (2 pound) whole red snapper, head-on and thoroughly cleaned
Vegetable oil (for frying)
½ cup red bell pepper, julienned
2 scallions, diced
1 cup fresh cilantro
In a sauce pan, heat the vegetable oil and sauté the shallots and garlic for 2 minutes until fragrant but not browned. Add in the chili peppers and cook for an additional minute. Add the tamarind juice concentrate, palm sugar, fish sauce and water. Continue cooking over medium-low heat while stirring until all the sugar has dissolved. Lower the heat and gently simmer until the sauce has thickened. Taste the sauce and adjust with the desired level of sweetness or heat by adding more chili peppers, palm sugar or tamarind juice concentrate.
While the sauce is reducing, rinse the fish with cool water and pat dry with paper towels. Score both sides of the fish about every 1½ inches. Fill a heavy bottom pot or wok with oil deep enough to submerge your fish. Heat the oil to 350 degrees F and carefully slide the fish into the oil. Fry the fish until golden brown—about 3-4 minutes per side. Remove the fish from the oil and drain on a cooling rack that has been placed on top of a sheet pan. Allow to drain for 1-2 minutes before transferring to a serving dish.
Cover the crispy fish with scallions, red bell pepper and drizzle the sauce all over the top. Add the fresh cilantro and serve immediately with steamed rice.
56 thoughts on “Crispy Red Snapper with Chili Tamarind Sauce + Nambé GIVEAWAY”
That looks lovely, and it’s bursting with some of my favorite sour, spicy and complex flavors. Thanks for sharing.
I would serve Fried catfish in it as we love catfish.
I subscribe to your newsletter
I LIKE you on Facebook
I LIKE Nambe on Facebook
Rainbow trout from my husband’s fishing, of course! This platter is beautiful!
I’m subscribed to your site!
Love red snapper!! My mother used to make it all the time! She’d love for me to try out a new recipe, looks great 🙂
I’m a fan of Nambe on fb as well! I would probably serve scallop skewers on this platter!
Looks delicious! I would serve lightly crusted whiting strips with garnish of fresh greens and cherry tomato
I like you on facebook!
I like Nambe on facebook too.
My husband likes to make tilapia, we’d love to use the fish platter to serve it on!
I also like Nambe on FB
Sushi for sure!
I would make tuna steaks in an asian marinade (spices, oj, soy sauce).
How cute would this be serving sushi??
I’d make a fish filet with yuchoy & shitake mushroom dish, and serve it on that cute platter!
I liked your facebook page too 🙂
I would have to do a grilled salmon filet with lemon butter sauce!
Of course I like Nambe on FB
And I already like the culinary chronicles!
And I’m subscribed!
I followed you on Twitter. 🙂
I would make barbecue salmon to serve on the beautiful platter.
I’m an email subscriber.
Great website that I’ve been subscribing to for awhile, and have tried lots of the posted recipes. And, by the way, what’s palm sugar? Thanks!
Love this website, and have been enjoying the creative recipes that keep cooking fun for me.
Ooh that looks gorgeous. I think I would definitely serve sushi on the fish platter. 🙂
i would serve grilled asparagus
i Subscribed to The Culinary Chronicles automatic emails
i Like the Nambé Facebook Fan Page
i Like your Facebook Fan Page
i Follow @CulinaryChron on Twitter
salt and peppered pan fried Spanish mackerel….or homemade California rolls =]
i liked culinary chronicles on fb….a long time ago =]
i liked nambe on fb a while ago too
i liked nambe on fb
I liked the Culinary Chronicles on fb
I will serve a Papaya Salad with Shrimps
I would serve Gambas al Ajillo (shrimp with garlic)!
I liked the Nambe facebook page!
I liked the Culinary Chronicles on facebook!
I would serve sushi using this platter!
I’ve subscribed to The Culinary Chronicles!
I “liked” the Nambe Facebook page.
I “liked” The Culinary Chronicles on Facebook.
I’m following @CulinaryChron on Twitter.
gurl… i would make copper river salmon. AND I follow you on the twitters.
This is a gorgeous fish platter. First thing I would serve would be a rainbow trout that roasted whole with lemon and herbs. It’s going to be wonderful on this platter.
amy [at] utry [dot] it
Liked the Nambé Facebook Fan Page
amy [at] utry [dot] it
Liked the The Culinary Chronicles Facebook page
amy [at] utry [dot] it
Following @CulinaryChron on Twitter (@utry_it)
amy [at] utry [dot] it
The first thing I’d serve is fresh rainbow trout- yum!
Yummmmmmmmm!!!!!! My neighbour caught some small bream and trevally today and gave them to us so I made this dish with a few tweaks – I had leftover fresh shallots but no fried so added these to the sauce with a stalk of lemongrass. No Thai basil either (waiting for my plant to re-sprout) but lots of coriander from the garden. It was amazing – my 11 yo daughter was saying “no fish!!” but we convinced her to try it and she LOVED IT!! We all did – the sauce was a perfect balance of sweet and salty, fruity and sour. We served it with rice, showed our kids how to lift the fish off the bones and it was a winner!! Can’t wait to try it again.