W H O L E  F R I E D

S N A P P E R

( T H A I  S T Y L E ) 

Aloha, hangry friends (you hungry? you angry? you hangry)!  This post is a little different & exciting for me because it is the first post with more than just the single end picture!

Frying up and eating whole fish has always been a favorite of mine.  With some spicy tomato dipping sauce & sticky rice, oooofz!  Drool!  This was my first time frying up the fish myself & I definitely had input on the smell in my condo haha.  *Note: Your neighbors may not be happy about the fried fish odor that is inevitable.  I didn't care because this tasted so good!

Here we go, I'm still a little awkward when it comes to the writing 'tid-bit' before the recipe, so bare (i meant bear but we can bare, too!) with me.. weeeee! (:

Ingredients:

• 2 whole red snappers (or any other fish that you like!)
• Flour for coating
• Salt & Pepper
• Vegetable oil for frying

For the sauce to top

• Sesame oil & Olive oil
• Garlic 
• 1 Onion
• 1 Large yellow pepper
• Scallions
• Cherry tomatoes
• Sugar
• Mae Ploy sweet chili sauce
• Garlic Sriracha sauce
• 1 tsp Cornstarch
• Parsley
• Limes
  
  *Pineapple chunks optional for those with a sweet tooth!*

Directions:

1. Heat your sesameoil & olive oil up in a sauce pot (1 tablespoon each)
2. Add 2-3 tablespoons of garlic and fry until fragrant and light brown.
3. Add chopped onions & white ends of scallions until they turn translucent.  
4. Cut your cherry tomatoes in half and add those into the pot. Juicy!
5. Add 1/2 cup of sweet chili sauce, 4 tablespoons sugar, lots of sriracha & cornstarch in and mix, mix, mix! 
6. Simmer while you fry your fish.

For the fish!

1.  Make deep slits on both sides of your fish

     *This ensures quick & proper frying & also helps when you are eating!*
2.  Heat frying oil in a cast iron skillet or wok until a droplet of water sizzles

3.  Mix 1 cup of flour with 2 tablespoons salt & pepper and coat both sides of the fish

4.  Fry them both for 11 minutes on each side!  You want a nice golden color..

5.  Once fried on both sides drain on paper towels to catch any grease.

6.  Put each fish on a nice plate and load up the sauce

7.  Top with lots of chopped parsley, scallions & lime wedges!

I seriously felt like a chef that should have received a Michelin star for this.  Super simple, super quick & suuuuuuper delicious!  Do. It. Up.

C H I C K E N B R O C C O L I

Q U I N O A C A S S E R O L E

ingredients:

• 2 large chicken breasts or 4-6 frozen chicken tenderloins
• fresh minced garlic..lotssss of it
• salt & peppah salt & peppahz here!
• a little chicken seasoning like goya adobo ;)
• ½ bag frozen or 2 stems of fresh broccoli florets
• 1 1/2 cup quinoa or more
• 2 cups shredded cheddar cheese or mozzarella
• italian breadcrumbs
• lots of parmesan cheese!

directions:

1. cook the quinoa using rice cooker or on the stove. fluffy fluffy quinoa mmm!
2. preheat the oven to about 350°
3. heat up cast iron skillet with some olive oil & get that garlic sizzlin’ to the perfect light brown, aromatic state
4. cut chicken into itty bitty bite sized pieces, season with s&p plus adobo! more da merrier!
5. toss in your diced/cubed chicken & brown all those pieces! no need to cook 100%
6. throw chicken & garlic into a bowl & throw in broccoli to skillet to soften/ sautee
7. from here everything should be ready for the big party! add cooked quinoa, chicken, and the shredded cheese into the skillet & mix!
8. top with extra cheese, breadcrumbs, & adobo for good measure & pop it in, pop it in
9. bake for 20-25 minutes to ensure all those flavors blend & cheese melts
10. crack some fresh pepper on top for extra dimension when serving :D

ENJOY!