Singapore: It is a group of 63 islands of immense beauty. It is one of the cultural epicenters of the world. It is one of the few spots in the world which has no distinctive seasons and it is rapidly becoming the culinary capital of the world.
Considering Singapore is surrounded by water, it should surprise no one that some of the finest dishes to be born in this country center around fish. On one of my trips to Singapore, I had the pleasure of eating in not some of the best restaurants but in the homes of the people who call this natural Disneyland home. I was introduced to their native cuisine and the way they marry textures and tastes. They have taken fusion to a culinary art-form. Due to the fact Singapore is the fourth largest financial center in the world and boasts the fifth busiest port in the world, it has become a melting pot for immigrants from other Asian countries and India and with this comes an incredible national cuisine which encompasses all elements of its people.
On my final night in Singapore, I offered my thanks to my various hosts by making them dinner. This dish was the entree. I created this dish to pay a very personal homage to the country and its people. The tastes of this dish are the tastes of Singapore!
Ingredients needed to make Spicy Singapore Snapper with Baby Bok Choy (serves 2):
- 2 red snapper fillets
- 1/2 tsp. toasted sesame oil
- 1/2 tsp. hot chili oil
- 1 tsp. hoisin sauce
- 1 tsp. oyster sauce
- 1/2 tsp. Chinese 5-Spice powder
- 2 baby bok choy
- Rinse the red snapper fillets under cold running water and pat dry.
- In a small bowl, whisk together the sesame oil, chili oil, hoisin sauce, oyster sauce and 5-Spice powder.
- Rub the sauce over both sides of the fillets and let sit 10 minutes.
- Pre-heat your broiler.
- Place the fish in a large saute pan or skillet and place in the broiler. Broil 5 minutes per side (or to desired doneness, depending on the thickness of the fillets).
- In a medium saute pan, bring 3 cups of water to a boil. Add a few drops of sesame seed oil to the water. Add the baby bok choy and cook 5 minutes.
- Remove the baby bok choy from the heat and place in a bowl of iced water (this will immediately stop the cooking and keep some of the crunch of the baby bok choy).
- Remove the stem end of the bok choy (so you only have the leaves and upper parts of the stalk).
- Fan the baby bok choy on serving plates.
- Place the red snapper fillets atop the baby bok choy and serve.
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