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Welcome back to the series, “What the Fish” - where we create dishes revolving around fishes!
Full recipe: https://themeatmen.sg/recipes/sambal-butter-red-snapper/
Today’s catch? Red snapper! With its firm texture, it’s perfect for pan searing, leaving you with a crispy skin while keeping the flesh tender and moist.
Ensuring you choose a fresh fish is very important to get the ✨ best ✨ texture of the dish. Benners shares 3 tips on choosing all types of fish.
For this recipe, we are making a sambal compound butter with sambal belacan that take’s less than a minute to make for that spicy kick.
Like this series? Leave a comment on what type of fish you would like Benners to cook!
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Ingredients:
2 Red Snapper Fillet
2 tbsp Cooking Oil
Coriander for garnish
Salt to taste
Pepper to taste
Sambal Compound Butter:
5 tbsp softened Butter
5 tbsp Sambal Belacan
Juice of 2 Calamansi (to taste)
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More #SingaporeanFoods: https://youtube.com/playlist?list=PLYOBHxuy1wS1fIBOKGVqs1gLA02OPBctw
#Fish Recipes: https://www.youtube.com/playlist?list=PLYOBHxuy1wS1PgdeOmYvwldNbusczGQ73
#WhattheFish Recipes: https://www.youtube.com/playlist?list=PLYOBHxuy1wS2gUSAdBYeWy2r7ERcCqVkD
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P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
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