Red Snapper with Baby Bok Choy


This red snapper recipe is courtesy of chef Harold Dieterle.


  • 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


  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.

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