Thai-Mex-Coconut Snapper

Ingredients:

750g of Boneless Red Snapper Fillets 

2 Tbsp. of Vegetable Oil –Divided 

1 Pasilla Chili Pepper – Dried 

1 Onion – Medium, Chopped 

1 Red Bell Pepper – Chopped 

90g of Chiitake Mushrooms – Sliced 

1 ½ tsp. of Grated Ginger 

2 tsp. of Garlic – Chopped 

1 Chili De Arbol – Chopped 

120ml of Coconut Milk 

60g of Mayonnaise 

2 tsp. of Chicken Bouillon 

120ml of Water 

Directions: 

1. Remove the stem and the seeds from the chile. Toast it in a dry skillet on medium heat. (Press it down with a spatula.)
2.  Pour boiling water on the chili. Cover it and allow it to soak 10 minutes.
3.  Process the pasilla chile with the soaking liquid in a small food processor and set it aside.
4.  Sprinkle the snapper with the bouillon. Heat 1 Tbsp. of oil in a 12 inch/30cm deep skillet on medium-high heat. 
5. Cook the snapper with the flesh side down until it is golden. This will take 3 minutes.
6.  Heat the remaining 1 Tbsp. of oil in the same skillet and cook the red pepper, onion, and mushrooms; stir it frequently. 
7. Stir in the ginger, chile, and garlic; cook it for 30 seconds. 
8. Stir in the pasilla chili puree and cook it; stir it occasionally, until it is thick. (2 Minutes) 
9. Stir in the coconut milk and water. Bring it to a boil on high heat.
10.  Reduce the heat to low and add in the snapper.
11.  Simmer the snapper until it flakes; 5 minutes.
12.  Gently whiskin the mayonnaise.

 Nutritional Information:

 Calories: 270 

Total Fat: 17g 

Saturated Fat: 5g 

Carbohydrates: 5g%