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Red Snapper with Chilis & Coriander - WECO Hospitality

Red Snapper with Chilis & Coriander

Prep time: 5-7 minutes oven or 2-3 minutes microwave

Oh snap, tonight’s dinner is where it’s AT. Marinating your snapper in an intoxicating blend of spices, herbs, and other aromatics gives this typically mild fish a punchy personality. Coconut rice, sesame-spiked green beans, and tangy-sweet tamarind sauce round out this dish’s layered flavor journey. 

In your bag

  • Your tasty eats!
  • Tamarind sauce

At home

  • Casserole dish
  • Microwave-safe bowl

How to prep:

  1. Preheat oven to 400F
  2. Arrange your green beans and snapper, skin side up, in a casserole dish and pop in the oven for 5-7 minutes, until fish is heated through and skin is crispy. If you want the skin extra crispy, turn on the broiler for one minute. 
  3. Put your rice in a microwave-safe bowl, add a splash of water, and cover with a damp paper towel. Microwave until warmed to your liking.
  4. Alternatively, add fish, rice & beans side by side to a microwave-safe dish. Add a splash of water to the rice, cover everything with a damp paper towel, and microwave until warmed to your liking!

Add snapper, green beans, and rice to your plate. Tamarind chutney goes on the side for dipping in or dolloping on top!

That’s it! #Dinnersolved, dinner served.
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