No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Red Snapper with Baby Bok Choy

This red snapper recipe is courtesy of chef Harold Dieterle.

  • Servings: 4
Red Snapper with Baby Bok Choy

Source: The Martha Stewart Show, May Spring 2008


  • 1 tablespoon olive oil
  • 1 bunch scallions, white parts finely chopped and green parts sliced
  • 6 cloves garlic, finely chopped
  • 1 stalk lemongrass, bottom 2 inches finely chopped
  • 1 piece ginger (1 by 2 inches), peeled, plus 1 teaspoon, peeled and minced
  • 5 cans (12 ounces each) coconut milk
  • 1 can (4 ounces) green curry
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup Thai fish sauce
  • 2 kaffir lime leaves
  • Juice of 4 limes
  • 1 tablespoon grapeseed oil
  • 6 fillets (6 ounces each) red snapper
  • Coarse salt and freshly ground white pepper
  • 1 tablespoon olive oil
  • 2 cups baby bok choy, sliced crosswise
  • 1/2 cup salted cashews, toasted


  1. Heat olive oil in a medium saucepan over medium heat. Add garlic, scallion whites, lemongrass, and piece of ginger. Cook, stirring, until translucent, about 1 minute. Add coconut milk, green curry, sugar, fish sauce, and kaffir lime leaves; let mixture simmer for 30 minutes. Strain mixture through a fine mesh sieve set over a medium bowl; stir in lime juice and scallion greens set aside.

  2. Preheat oven to 425 degrees. In a medium ovenproof skillet, heat grapeseed oil over medium-high heat. Season snapper with salt and pepper and add to skillet. Immediately transfer skillet to oven and cook until opaque, about 7 minutes. Remove from oven and keep warm.

  3. In a medium skillet, add olive oil and minced ginger. Cook over medium heat, until ginger just begins to brown, about 1 minute. Add bok choy and cook until soft, 2 to 3 minutes. Season with salt and pepper; sprinkle over cashews and toss to combine.

  4. To serve, spoon some of the sauce onto each of 4 plates. Top with bok choy and snapper; serve immediately.

Reviews (3)

  • BlondeAmbitionista 14 Mar, 2011

    This was really delicious --- mild and sweet -- I double the amount of bok choy and served it in a bowl with the sauce as well as some rice stir fry noodles ..... definite keeper!

  • Grace08 21 May, 2008

    I've been a fan of Harold since seeing him on Top Chef. He seems to be much more comfortable in front of a camera and even enjoyed himself. Invite him back again soon. Can'tr wait to try his red snapper recipe.

  • kittyatsea 20 May, 2008

    I made this tonight...didn't have the kaffir lime, but it was delicious anyway. Reminded me of my trip to Thailand. The chef made it look so simple, but it takes me a bit of time to toast the cashews, chop the garlic and ginger, put the sauce together, etc. Wish I had a prep cook. Anyway, it was worth it!

Related Topics