Thai · Dinner
Stir-Fried Snapper with Chili and Garlic
Snapper fillet stir-fried over high heat with garlic and fresh chilies, seasoned with fish sauce, sugar, and lime juice. Served over jasmine rice and finished with fresh cilantro, the dish balances clean flaky fish against sharp garlic heat and bright citrus.
$7
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
481Calories
41.3gProtein
16.6gFat
41.8gCarbs
8.8gSugar
2gFiber
1401mgSodium
97mgChol
2.4gSat Fat
795mgPotassium
82mgCalcium
2.4mgIron
2.8mcgVitamin B12
29mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat snapper dry, mince garlic, slice chilies and scallion, and chop cilantro so everything is ready before cooking.
2
Sauté
Heat oil in a wok over high heat until shimmering. Add garlic and chilies, stirring constantly for 30 seconds until garlic turns pale gold.
3
Sear
Add snapper pieces to the wok and let sit undisturbed for 1 minute over high heat until the underside turns opaque and lightly browned.
4
Reduce
Pour in stock, fish sauce, and sugar, tossing gently for 2–3 minutes over high heat until sauce reduces to a glossy coating and fish flakes easily.
5
Finish
Add scallion and lime juice, tossing for 15 seconds until scallion turns bright green. Scatter cilantro on top.
6
Plate
Spoon jasmine rice onto a plate and top with snapper, sauce, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g snapper fillet
- 8 cloves8 cloves garlic
- 44 fresh red Thai chilies
- 22 scallion
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp vegetable oil
- 1/2 cup120ml chicken stock
- 1 cup196g jasmine rice, cooked
- 4 tbsp4 tbsp cilantro
- a pinch of white pepper
