Island Style Whole Fish

This refreshingly delicious island style whole Red Snapper cooked with a vibrant mix of fresh herbs and sautéed vegetables is served on a Shrimp Cracker for a crunchy twist.

Serves 4.

Ingredients:

• 1 1/2 to 2 lbs whole Red Snapper, cleaned and descaled

• 1 packet Modern Masala's Bay of Bengal

• 1 bunch Mint, roughly chopped

• 1 bunch Cilantro, roughly chopped

• 1 stalk Lemongrass, cut in half and smashed (optional)

• 2 Lemons - 1 cut into slices/rounds and 1 into wedges

• 1.5" piece Ginger, finely julienned

• 2-3 whole Thai Chilis (optional)

• 2 tbsp olive, grapeseed or avocado oil

• 4 baby Bok Choy, leaves separated and cleaned

• 1/4 tsp Modern Masala's Himalayan Salt and Fancy Pepper

• 1 tbsp Ponzu Sauce

• 1/4 Red Bell Pepper, julienned

• 1/4 Red Onion, sliced thin

• 1 Red Jalapeno, julienned

• 3-4 Garlic cloves, sliced thin

• 1 packet Asian Salad mix, I prefer Taylor Farms

• 8 large Shrimp/Prawn Crackers

Instructions for Fish:

1. Be sure the fish has been gutted, descaled, and washed. If purchasing at the fish market or grocery store, then ask them to do it for you. (it can be a pain doing it at home). You can substitute and white-fleshed fish, such as mahi mahi, sea bass, or branzino.

2. Preheat the oven to Low Broil.

3. Rinse and pat the fish dry. I recommend giving the fish one more good rinse when you get it home. Then lightly pat it dry with a paper towel, and transfer it to a foil-lined baking sheet.

4. Score the fish. If the fish counter did not already do this for you, use a knife to cut slits about an inch apart across the top of the fish. They do not need to be super-deep.

5. Stuff the cavity with your aromatics: 1/4 of the mint and cilantro, lemongrass, lemon slices, Thai chilis, some of the ginger.

6. Season the fish. Sprinkle the entire packet of Bay of Bengal onto the fish, be sure to rub into slits.

7. Cover and bake on Broil for 30 minutes, or until cooked though. (do not overcook)

Instructions for Finishing:

1. While the fish is in the oven, sauté onion, red bell pepper, garlic, ginger & red Jalapeno with 1 tbsp oil on high for 2-3 minutes, then set aside.

2. Mix the salad mix in a bowl, then set aside.

3. Sautéed Bok Choy with 1 tbsp oil for 5 minutes or until tender, season with Himalayan Salt and Fancy Pepper and Ponzu Sauce, then transfer onto a serving platter.

4. Once the fish is cooked, and cooled enough to handle, carefully transfer onto the serving platter over the bok choy.

5. Squeeze a couple of wedges of lemon over fish.

6. Top fish with remaining sautéed veggies and fresh herbs.

7. Place the remaining lemon wedges around fish.

Ready to Serve:

1. This meal is best served family-style.

2. At the center of the table, serve the fish, shrimp crackers and salad.

3. Enjoy as a tostada, or eat is separately.

** You can skip the shrimp crackers and serve the fish with steamed rice if you prefer... either way it will be delicious.

Enjoy,

Chef Punita