Snapper Recipe

Prep and marinate fish

Pat the snapper fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Drizzle 2 tablespoons lime juice and 1 tablespoon olive oil over the fillets, rub gently to coat, then set aside at room temperature for 10–15 minutes while you prepare the broth.

Sweat aromatics

Heat a medium sauté pan or shallow saucepan over medium heat. Add 1 tablespoon olive oil (use the oil from marinade if any left) and add the diced yellow onion (about 1 cup). Cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic (3 cloves) and grated ginger (1 tsp) and cook 30–45 seconds until fragrant, taking care not to brown.

Build the broth

Pour in 400 ml coconut milk and 250 ml low-sodium chicken or fish stock. Stir to combine and bring to a gentle simmer (do not boil hard). Add the bay leaf and 3 sprigs of thyme. Stir in diced tomato (1 cup) and sliced scallions (2 stalks).

Season and reduce

Add 1 tsp fish sauce, 1 tsp lime zest, 1/2 tsp sugar and 1/4 tsp ground white pepper. Reduce heat to medium-low and let the broth simmer gently for 8–10 minutes so flavors meld and tomatoes begin to soften, stirring occasionally. Taste and adjust seasoning with up to 1/2 tsp more salt or extra fish sauce if needed.

Poach the fillets

Remove the bay leaf and the thyme sprigs from the broth. With the broth at a gentle simmer, slide the marinated snapper fillets into the pan, presentation side up. Spoon some warm broth over the tops. Poach uncovered at a gentle simmer for 6–8 minutes, or until the fish is opaque and flakes easily with a fork (thicker fillets may need up to 10 minutes). Avoid boiling, which will make the fish tough.

Finish the broth

Once the fish is cooked, remove the pan from the heat. Stir in 1 teaspoon minced fresh thyme leaves, 1/4 cup chopped cilantro, and the optional 1/2 tsp chili flakes or sliced fresh chile if using. Taste and correct seasoning (a squeeze of lime juice or a pinch more salt will brighten flavors).

Ladle a shallow pool of the hot coconut-tomato broth into warmed bowls. Gently place one snapper fillet into each bowl. Drizzle each portion with 1 teaspoon extra-virgin olive oil and sprinkle additional chopped cilantro and a few thyme leaves on top. Serve immediately with steamed rice or crusty bread to soak up the broth.