The World's Healthiest Foods

Thai Style Snapper with Seaweed

Thai restaurants are very popular. Yet, sometimes the dishes are too rich for some people. This Thai style dish is a rich tasting, healthy version we created for you with many nutritional benefits. It is another delicious way to have more seaweed in your diet.

Thai Style Snapper with Seaweed Prep and Cook Time: 30 minutes

Ingredients:
4 medium pieces dried wakame seaweed soaked in 1 cup hot water, save water(you should have about cup seaweed after soaked and chopped)
8oz thick rice noodles
2 TBS minced fresh ginger
3 medium cloves garlic, pressed
tsp turmeric
6oz canned coconut milk
1 lb snapper cut into 1 inch pieces, (thick cut)
cup chopped fresh cilantro
1 cup chopped scallion
3 TBS fresh lemon juice
2 medium tomatoes, seeds removed and chopped about 3/4 inch pieces
2 cups mung bean sprouts, chopped (Lay out pile of sprouts on cutting board and chop just a couple of times so they aren't as long as usual.)
salt, white pepper to taste
Directions:

  1. Rinse and soak wakame seaweed for about 10 minutes, or until soft.
  2. Bring water to a boil and cook noodles according to package directions. When cooked, drain noodles and divide between 4 bowls.
  3. While noodle water is coming to a boil, mince ginger and garlic. Heat 1 TBS of the seaweed water in a non-stick wok or large skillet. Healthy Stir-Fry ginger, garlic and snapper in broth for 2 minutes, stirring constantly.
  4. Add chopped wakame, turmeric, coconut milk, rest of seaweed water and simmer on medium high heat for about 5 minutes.
  5. Add cilantro, scallion, lemon juice and tomatoes. Turn off heat and season with salt and pepper to taste. Ladle over noodles and top with mung bean sprouts.

    Serves 4

Healthy Cooking Tips: Use regular coconut milk for this dish, not low fat. It tastes much better, and we have reduced the amount used in this recipe so less is needed. When cutting and cooking snapper for dishes such as this it is best to buy filets that are thick cut. Do not use thin pieces because they will fall apart. Sear the pieces on all sides if possible by stirring gently before adding the liquid. This will seal in the flavor. Make sure your ingredients are prepared and ready before you start cooking. Once you begin to stir-fry, this recipe goes fast. It is easy to over cook your ingredients if you are still preparing them while cooking. By slightly chopping the mung bean sprouts they are easier to eat. This dish is best when all the ingredients are very fresh, especially the mung bean sprouts.
This page was updated on: 2002-09-27 13:24:20
© 2002 The George Mateljan Foundation