Grouper or Other Fillets with Chiles and Tomatoes
A glance at the ingredients might convince you this is an Italian dish. But this sweet-and-spicy concoction, laced with nam pla (see page 500 for information on this Thai fish sauce), could not be less Mediterranean in character. It’s great with fillets, but you can also make it with whole fish; see the variation.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
If you have fresh chiles, stem and seed them; if dried, soak in warm water for a few minutes until softened, then remove the stems and seeds. Meanwhile, heat the oil in a large skillet, preferably nonstick, over medium-high heat. Season the fish fillets with salt and pepper, then slide them into the hot oil. Cook, turning once, until golden brown, about 2 minutes per side. Remove the fish with a slotted spatula and drain on paper towels.
Step 2
Add the garlic, onion, and chiles to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomatoes and cook until they release their juices, about 5 minutes. Stir in the nam pla, sugar, and stock.
Step 3
After the sauce reduces and thickens slightly, about 5 minutes, add the scallion and return the fish to the pan. Cook just until the fish is heated through, about 5 minutes. Garnish with cilantro and serve.
Whole Fish in Spicy Tomato Sauce
Step 4
Prepare the chiles as directed. Use about a 3-pound grouper, sea bass, or red snapper, gutted and scaled. Make 3 shallow cuts, from top to bottom, on each side of the fish. Put 1/2 cup oil in a nonstick skillet that will accommodate the fish and turn the heat to high. A few minutes later, when the oil is hot—a pinch of flour will sizzle—dredge the fish heavily on both sides in flour, then gently lower it into the oil. Cook until golden brown on both sides, turning just once and adjusting the heat if necessary to prevent scorching. Transfer the fish to a platter and pour off the oil; wipe it out with a towel. Return the skillet to the stove over medium-high heat and add the 3 tablespoons of oil. Proceed to step 2. In step 3, when you return the fish to the skillet, partially cover the skillet with a lid or a piece of foil, and cook the fish without turning for 10 to 15 minutes, until the meat near the bone is pearly white. Serve, scooping the meat from the bone and serving it with the sauce.
