Food & Cooking Recipes Ingredients Seafood Recipes Red Snapper with Baby Bok Choy 3.5 (13) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 This red snapper recipe is courtesy of chef Harold Dieterle. Ingredients 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 ¼ cup packed dark-brown sugar ¼ 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 ½ cup salted cashews, toasted Directions 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. 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. 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. To serve, spoon some of the sauce onto each of 4 plates. Top with bok choy and snapper; serve immediately. Rate it Print