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Source: America's Favorite Food Associations

Red Snapper in Coconut Sauce
A delicious dish!
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Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
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3 tablespoons canola oil
1 onion, halved and thinly sliced
2 cloves garlic, minced or pressed
1 slice fresh ginger, quarter-size; peeled and finely minced
1-2 green chiles, whole, fresh
1-2 teaspoons lemongrass, minced
1 piece cinnamon stick
2 whole cloves
3 cardamom, whole green pods
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/8 teaspoon fresh ground black pepper
1 1/2 cups coconut milk
1 to 1 1/4 pounds red snapper fillets, cut into 1-inch pieces
1/2 teaspoon salt
2 tablespoons cilantro leaves, fresh, shredded
green chiles, for garnish
Lime wedges

In a wok, heat the oil over medium heat. Add the onion,
garlic, ginger, chiles and lemongrass. Cook, stirring
constantly, until the onions turn golden, 3 to 4 minutes.
Add the six spices and continue stirring 1 to 2 minutes.
Add the coconut milk, bring the mixture to a boil, cover
the pan and reduce the heat to low. Simmer 5 minutes,
stirring once or twice. Remove the lid, gently stir in the
fish and salt, cover and cook over low heat for 8 to 10
minutes or just until the fish is cooked through. Taste the
sauce for seasoning. The spices can be removed at this
point or you can allow the diners to do so with their
own portions. Pour the fish and sauce into an attractive
serving bowl; garnish with cilantro, chile and lime
wedges. Serve at once with rice.

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