Snapper in Peanut Tomato Broth with Coconut Rice

by pblovers

Snapper in Peanut Tomato Broth with Coconut Rice

Print Recipe
Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 4 voted )



1 cup jasmine or basmati rice

1 tablespoon minced lemongrass

1 tablespoon minced garlic

1 teaspoon fine sea salt

14-oz can coconut milk


1 tablespoon vegetable oil

1 yellow onion, diced

1 red bell pepper, diced

2 garlic cloves, minced

1 tablespoon kosher salt

14-oz can diced tomatoes

½ cup natural peanut butter

½ teaspoon turmeric

2 teaspoons paprika

Juice of 1 lime

1 ½ cups snapper filet with skin, pinbones removed, cut into bite size pieces

Freshly ground black pepper

2 heads baby bok choy, cut into bite-size pieces

Cilantro leaves for garnish

Chopped roasted peanuts for garnish


Make the rice: In a small saucepan over medium heat, combine the rice, lemongrass, garlic, salt,
½ cup water and the coconut milk. Bring to a boil then reduce heat to low and cover. Cook for 15
to 20 minutes or until the rice is tender and the rice is tender and the liquid has been absorbed. Remove the pan from the heat and set aside.

Make the Stew: In a medium high-sided saute pan, warm the oil over medium heat. Add the
onion, pepper, garlic and salt and stir to combine. Cook for 5 minutes, stirring frequently, until
the onion is translucent. Add the tomatoes, peanut butter, turmeric and paprika and stir well to
incorporate. Bring the mixture to a simmer, stir in the lime juice and ½ cup of water, and remove
the pan from heat. Use an immersion blender to blend until smooth (or working in batches,
transfer to blender and blend until smooth – making sure to leave a vent for steam to escape – ad
then return to the saute pan).

Season the snapper liberally with salt and pepper. Return the tomato-peanut puree to medium
heat. Add the bok choy and simmer until tender, about 4 minutes. Add the seasoned snapper and
gently stir until the fish is well coasted. Reduce the heat to medium low, then cover and simmer
for 5 minutes or just until the fish is cooked through but still tender. Taste for seasoning and
adjust as needed.

To Serve: Using a large scoop, divide the cooked rice to form four firm balls in the center of
four wide soup bowls. Spoon the fish stew around the rice. Garnish with cilantro and roasted peanuts. Serve immediately.



Courtesy of Chef Steven Satterfield

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