Salt snapper and coat only meat side with spice mix. In a medium hot pan with canola oil, saute meat side first until brown then flip and roast in a 450 degree oven for 58 minutes. Be careful not to burn the skin. May have to flip over back to finish. Pull crispy skin off and slice on the bias. THAI HOT AND SOUR BROTH: Saute until soft first four ingredients with a little canola oil. Deglaze with fish sauce and add chicken stock. Simmer and reduce by 15-20 percent. Add vinegar, basil and pepper. Adjust if needed. Strain and keep hot. Place small mound of Enoki mushrooms in the middle of a soup plate. Place snapper on top and ladle in broth. Garnish with scallions and chile oil. Yield: 4 portions Recipe by: CHEF DU JOUR SHOW #DJ9307 - MING TSAI
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|Serving Size: 1 Serving (2503g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 239 (25%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||35 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 57.6mg||18 %|
|Sodium 2798.1mg||96 %|
|Potassium 3090.8mg||81 %|
|Total Carbohydrate 120.8g||36 %|
|Dietary Fiber 23g||92 %|
|Sugars, other 97.8g|
|Protein 56.3g||80 %|
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Calories per serving: 974
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