Crusted Snapper with Saffron Risotto with Rica – Rica Sauce
2 red r fillets, about 6 to 8 ounces each
4 tablespoons butter
1/8 teaspoon fresh ground black pepper
1 to 2 teaspoons minced fresh parsley
1 teaspoon snipped fresh or frozen chives optional
1 medium onion, very finely chopped
8 Tbs. unsalted butter
1 lb. (2 cups) arborio, vialone nano, or carnaroli rice, or other medium- or short-grain Italian rice
1/2 cup dry white wine
6 cups hot homemade or low-salt canned chicken broth; more as needed
1/2 tsp. saffron threads
1 cup finely grated parmesan, preferably Parmigiano-Reggiano
Salt and freshly ground black pepper to taste
Rica – Rica Sauce
Coarsely ground the following ingredients:
8 red chilies
10 bird’s eye chilies
2 cm fresh ginger
1 stalk lemongrass, take the white part only
2 kaffir lime leaves
2 tomatoes, cut up
For the Snapper:
Place snapper fillets in a baking dish which has been sprayed with a butter-flavored nonstick cooking spray.
season the snapper with salt and pepper and paprika powder then coated with flour, pan seared.
In a skillet, melt butter with garlic, , pepper, parsley, and chives, if using. Cook over low heat for 2 minutes, just to blend flavors.
Brush both sides of fish fillets with the butter and herb mixture.
Toss bread crumbs mixture in the remaining butter ; sprinkle over the fillets.
Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.
For the Rissoto:
In a heavy-based saucepan that’s large enough to hold the rice with plenty of room left over, cook the onion in 2 tablespoons of the butter over medium heat until it’s translucent and fragrant, about 5 minutes.
Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 2 cups of broth, and the saffron. Turn the heat to high until the broth comes to a simmer and then adjust the heat to maintain a steady simmer.
Cook until most of the liquid has been absorbed, stirring every minute or two (there’s no need to stir constantly). Add another cup of broth and keep cooking, stirring, and adding broth until the rice is al dente but not raw or grainy in the middle
When the rice is ready, stir in the cheese. Add a little more broth to give the risotto the consistency you like (from fairly tight to almost soupy). Off the heat, stir in the remaining 6 tablespoons butter. Season with salt and pepper and ladle onto heated plates or bowls.
For the Rica – rica Sauce:
Saute until it become translucent, add daun jeruk dan lemongras, dan daun curry