| Cellophane Noodles with Cracker-Crusted Mustard-Fried Snapper |
From "All in Good Taste"
episode AGT-609 |
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Cellophane Noodles with Cracker-Crusted Mustard-Fried Snapper
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Ingredients: 8 oz. thin cellophane noodles Ingredients for Vegetable Mixture: 2 cups zucchini matchsticks
1 cup sliced Napa cabbage
2 cups fresh spinach leaves, thinly sliced
1 cup shiitake mushrooms, sliced
5 shallots, sliced
2 garlic cloves, minced
1/3 cup oil
1 Tbs. dark mustard seeds, toasted
Salt to taste
1/2 cup roasted red peppers, sliced
1/2 cup fresh cilantro, chopped Ingredients for the Mustard Sauce: 1/2 cup Dijon mustard
2 Tbs. dry mustard
1 Tbs. light soy sauce Ingredients for the Cracker Crust: 1 cup graham-cracker crumbs
1 cup flour
2 tsp. cayenne powder Ingredients for Snapper: Six 5-ounce red snapper filets
1/2 cup vegetable oil Ingredients for Thai Dipping Sauce: 2 cups water
1/2 cup sugar
1/4 cup red rice vinegar
5 cloves garlic, crushed
3/4 cup lime juice
3 jalapeno peppers, stemmed and chopped
1/4 cup Asian fish sauce
1 cup red peppers, roasted, peeled and seeded
5 Tbs. rice vinegar
1/4 cup lime juice
1/4 cup Thai dipping sauce
1/2 tsp. cayenne powder
1/4 cup honey Ingredients for Sweet-and-Sour Red-Pepper Drizzle: 1 cup red peppers, roasted, peeled and seeded
5 Tbs. rice vinegar
1/4 cup lime juice
1/4 cup Thai dipping sauce
1/2 teaspoon cayenne powder
1/4 cup honey Preparation: Soak cellophane noodles in a large bowl of very hot water for 15 minutes. Resist the urge to swirl them around because they will soften. Drain; cut them in half and place back in the bowl. Heat a skillet and add 1/3 cup of oil. Once the oil starts simmering, add vegetables in the following order: zucchini, cabbage, spinach leaves, mushrooms, shallots and garlic. Saute for approximately 3 minutes -- you just want to wilt them, not overcook them. When you are finished sauteeing the vegetables, transfer them to a wide, shallow bowl. Add 1 tablespoon of dark toasted mustard seeds and salt to taste and mix together. For the Mustard Sauce, combine sauce ingredients in a bowl. For the cracker crust, combine crust ingredients in a bowl. Heat skillet and add 1/2 cup vegetable oil. Dip filets into mustard sauce and coat them thoroughly on both sides; repeat with cracker-crust mix. Add them piece by piece to the skillet. Cooking will take approximately 3 minutes on each side, depending on filets' thickness. When they're finished cooking, remove them to paper towels to drain. Combine vegetable mixture with 1/2 cup thinly sliced roasted red peppers and 1/2 cup fresh chopped cilantro. Add mixture to noodles and toss thoroughly to infuse noodles with lots of color. For dipping sauce, combine 2 cups water with 1/2 cup sugar and 1/4 cup rice vinegar in a saucepan. Heat just until sugar has dissolved. Transfer to a heatproof bowl and allow to cool. Once it has cooled, add 5 crushed garlic cloves, 3/4 cup lime juice, 3 jalapeno peppers and 1/4 cup Asian fish sauce. Cover bowl with plastic wrap and refrigerate for 2 hours. Strain and use immediately, or store in an airtight container (sauce will keep about a week in the refrigerator). To make Sweet-and-Sour Red-Pepper Drizzle, combine 1 cup red peppers, 5 Tbs. rice vinegar, 1/4 cup lime juice, 1/4 cup Thai dipping sauce, 1/2 teaspoon cayenne powder and 1/4 cup honey in blender and blend until smooth. Place noodle mixture in a bowl, add a red snapper filet and spoon Sweet-and-Sour Red-Pepper Drizzle over the top. Chef's Notes: The Thai Dipping Sauce and Sweet-and-Sour Red-Pepper Drizzle can be made ahead of time. If you made the drizzle ahead of time, allow it to come to room temperature for 30 minutes before using. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Bowlfood Cookbook
Model: 0761114572
Author: Lynne Aronson and Elizabeth Simon
(1999)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
One Bowl: One-Dish Meals From Around The World
Model: 0811811115
Author: Kelly McCune
(1996)
Chronicle Publishing Company
Website: www.chroniclebooks.com
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