Pan Fried Snook with Coconut Broth | Video

Pan fried snook with coconut broth. The star of this dish, snook fillets, are pan fried with anchovy butter to make flavor-packed meal for your family. The coconut broth is made with plenty of flavorful ingredients – think coconut milk, lemon grass and fish sauce simmered over low heat to create lip-smacking sauce. With a side of sauteed bok choy and soba noodles, this dish makes for a healthy lunch or dinner.

Same Dish New Fish, an initiative from PIRSA (Primary Industries and Regions South Australia) focuses on incorporating sustainable fish species into our diet and protecting under pressure species in South Australian waters. Cooking with seafood is fun, easy, and best of all, they are rich in nutrients and incredibly delicious. So, why wait? Grab your apron and join me to cook this delicious pan fried snook with Coconut Broth.

Anchovy butter:

Simply put, it’s butter flavored with anchovies, garlic, parsley and a dash of lemon juice. All you need to do is combine all the ingredients together, scoop it on to a cling film, roll into a cylinder, tie the ends, and store in the refrigerator until ready to use.

Snook:

Although I’ve used snook in this recipe, feel free to substitute it with mulloway. To fry the snook, heat a little anchovy butter in a pan, add snook, and fry both sides. Snook cooks super quick, it just needs a couple of minutes on each side.

Coconut broth:

This super flavorful broth is one of the key elements in this recipe. Combine together coconut milk, lemongrass, garlic, chicken stock, fish sauce and chilies in a saucepan, bring to boil, and simmer for about 20 minutes. Then strain and discard the solids. Done!

How to serve:

I like to serve this pan fried snook with a side of sautéed bok choy and soba noodles. It’s my favorite way to add more greens to this dish. Sautéing bok choy is super simple. Make sure you trim the ends and separate the stalks before you sauté them. Heat up some ginger and garlic in a little oil, add bok choy, season, and cook for about 5 minutes or until the stalks are tender and leaves are wilted.

And finally, cook some soba noodles to go with the pan fried snook. So delicious!

More fish recipe ideas:

• One Pan Roasted Australian Salmon (Salmon Trout)

Yield: 4

Pan Fried Snook with Coconut Broth | Video

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A delicious dinner idea with pan fried snook, coconut broth, sauteed bok choy and soba noodles

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

Anchovy butter:

• 125g unsalted butter, softened
• 6-8 anchovies, drained and minced
• 1 garlic clove, minced
• 2 tablespoons chopped parsley leaves
• 1/2 teaspoon lemon juice
• Salt to taste

Coconut broth:

• 1 can (400 ml) thick coconut milk
• 3/4 cup chicken stock
• 1 stalk lemongrass, white part only, finely chopped
• 2 teaspoons fish sauce
• 1 garlic clove, minced
• 1 chilli, chopped (optional)

Fry snook:

• 4 snook fillets (approximately 800g)

Bok choy:

• 2 teaspoons veg oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 4 bunches of bok choy, ends trimmed and stalks separated
• Salt and pepper, to taste

Other ingredients:

• Soba noodles (or your favourite noodles), to serve
• Parsley leaves, to garnish
• Lemon slices, to garnish
• Cherry tomatoes, to garnish (optional)

Instructions

Anchovy butter:

Place butter, anchovies, garlic, lemon juice and parsley in a medium bowl. Season with salt. Use a fork to combine all the
ingredients. Scoop anchovy butter onto a cling film. Roll the butter into a cylinder and tie the ends. Chill or freeze until needed. Refrigerate anchovy butter for 2 weeks or freeze for one month.

Coconut broth:

In a medium saucepan, combine coconut milk, chicken stock, lemongrass, fish sauce, garlic and chilli (if using), and season
with salt. Bring to a boil. Decrease heat to medium-low and let the broth simmer for 20 minutes or until slightly thickened and fragrant. Strain. Discard solids. Keep warm.

Fry snook:

In a large frying pan, melt about 3 cm slice of
anchovy butter over high heat. Add snook fillet, skin side down. Decrease heat to medium and cook for 1-2 minutes to brown the skin, spooning some of the pan drippings over the top of the fish as it cooks. Turn over fish and cook for another 1 minute or until just cooked through. Remove from pan. Continue with the remaining fillets.

Sauteed bok choy:

Heat oil in a frying pan over medium heat. Add
ginger and garlic. Cook, stirring constantly, until fragrant, about 50 seconds. Add bok choy. Season with salt and pepper. Stir to cover bok choy in oil. Cook, stirring occasionally, until tender, about 5 minutes.

Serve:

Divide coconut broth and bok choy among four
serving plates. Top with fried snook. Add noodles. Garnish with parsley, lemon slices and cherry tomatoes if you like.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 604Total Fat 50gSaturated Fat 30gTrans Fat 0gUnsaturated Fat 16gCholesterol 101mgSodium 1395mgCarbohydrates 26gFiber 3gSugar 4gProtein 19g

*This recipe is sponsored by PIRSA*

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One Pan Roasted Australian Salmon (Salmon Trout) | Video

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