Eat This Now: Panko-Crusted Red Snapper With Green Curry Rice and Carrot-Ginger-Jalapeño Foam
Chef: Tre Wilcox, Loft 610
1. Key West red snapper
Snapper is seasoned with salt and lightly pan-seared in grapeseed oil.
To add a nice crunch to the dish, toasted panko bread crumbs and sesame seeds are sprinkled over the fish right before serving.
2. Carrot-ginger-jalapeño foam
Fresh carrot juice is simmered with peeled ginger and jalapeños. After flavor has developed, the liquid is strained into another pot seasoned with sugar and salt. The liquid is frothed with a hand-held immersion blender and added to the plate. It’s probably the best part of the dish.
3. Jasmine rice
The rice is cooked in boiling water then mixed with a green curry sauce, which is made with coconut milk, green curry paste, lemongrass, garlic, and shallots. Chopped scallions, mint, cilantro, and Thai basil are then added. Finish with a touch of salt.