At Nambé we have a thing for seafood. You’ll often see our staff utilizing chip and dip pieces — like the Scoop Server — for shrimp and cocktail sauce. We also created these gorgeous and functional Fish and Minnow platters. As the sames suggest, both are shaped like a fish, and the minnow one is smaller (great for sushi!).

Nam from The Culinary Chronicles knows how to make a delicious dish. You may remember she created the spicy mussels recipe for us. Well, we handed over one of our Fish Platters to her and asked her to come up with something mouthwatering to serve up on it. Oh, did she succeed!

Crispy Red Snapper with Chili Tamarind Sauce

Crispy Red Snapper served on Nambe's Fish Platter

Serves 2

INGREDIENTS

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

Fish
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

INSTRUCTIONS
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.