What's Coookin': Poached Snapper

Aired on Superstation WGN
Saturday, January 8 and May 7, 2005
Show 201

Food adventurer Alex Boylan travels to Azul Restaurant in Miami, FL.  Executive Chef Michelle Bernstein prepares Vietnamese-inspired poached snapper with lemongrass, ginger, mangoes, basil and mint.

Poached Snapper with Lemongrass, Ginger and Mangoes

Health Benefits:

Red Snapper: Be careful when buying because there are a lot of imposters out there for this healthy fish so make sure you buy from a reputable fish purveyor.  This fish is an excellent source of protein, and a food able to provide almost 10 percent of our daily value for omega-3 fatty acids in one 4-ounce serving. Omega 3 fatty acids found in the red snapper make blood less likely to clot inside arteries (which is the ultimate cause of most heart attacks), and improve the ratio of good cholesterol to bad cholesterol. And finally, by reducing inflammation, these essential fats play a role in preventing cholesterol from clogging arteries.

Lemongrass: Can fight fevers and soothe headaches while adding an abundance of flavor to a dish.

Ginger: Ginger represents the ultimate in healthy eating. It is said to warm the internal organs, ease depression, and cure ailments from colds to nausea. In the fifteenth century ginger hit its zenith when it was used both for culinary purposes and as a cure for the plague.

Shallots: Considered to be the gourmet member of the onion family due to its mild, delicate flavor, shallots are very similar to green onions, but develop in clusters of small bulbs rather than as individual onions. Shallots are a source of potassium and are low in sodium. A 3.5 ounce serving contains 72 calories.

Star Anise: Native to China and Vietnam, star anise is today grown almost exclusively in southern China, Indo-China, and Japan. In the East it is used to combat colic and rheumatism. It is a common flavoring for medicinal teas and cough mixtures.

Mango: Mangoes are not only delicious they are also rich in vitamins, minerals and anti-oxidants. Mangoes are high in fiber but low in calories and sodium. Mangoes are rich in vitamin A and have good amounts of vitamins B and C as well as potassium, calcium and iron.

Ingredients:

1 tablespoon peanut oil
2 pieces fresh lemongrass, chopped
1 piece fresh ginger, peeled, julienne
2 each shallots, sliced thin
1 each, star anise
1 tablespoon picked basil
1 tablespoon picked mint
1 tablespoon picked cilantro
4 (6 ounce) fresh yellowtail or red snapper filets, skin on (if desired)
1 quart blond fish stock
2 tablespoon Vietnamese fish sauce (Nuoc Cham) found in Asian markets
2 tablespoon sugar
2 tablespoons fresh lime juice
1 teaspoon thinly sliced jalapeno pepper
1 mango, peeled and sliced
2 cups Jasmine rice, cooked according to package directions

Preparation:

In a large, deep sauté pan on medium heat, add the peanut oil. Add the shallots, ginger, star anise and lemongrass and cook until it becomes fragrant. Add fish stock. Stir, and set heat to the lowest setting, allowing the broth to gather flavor. After about 20 minutes, strain the broth. Transfer this broth to a pan on the stove. Place the fish filets gently into the broth. Cover with parchment paper and a plate; remove plate and paper after two minutes.   Then, add the mango and jalapeno. Stir and spoon broth over fish. Then add the nuoc cham, sugar, and lime juice. Remove the fish with a spatula and place in a large bowl over some cooked jasmine rice. Be sure to spoon some of the jalapeno and mango over the fish. Add some of the sauce over the fish. Garnish with basil, mint and cilantro and serve immediately.