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Stir-Fried Taiwanese Cabbage
Dinner Asian

Stir-Fried Taiwanese Cabbage

3.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat oil in a wok or a large skillet over medium-high heat. Add garlic and ginger; cook and stir for about 30 seconds. Add cabbage and chile pepper; stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and season with salt.

By lutzflcat

Balinese Chicken Wings
Dinner Asian

Balinese Chicken Wings

4.7

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
  3. 3 Bake in preheated oven until deep, golden brown, about 30 minutes.

By CHEYENNIGANS

Special Beef Rendang Curry
Dinner Asian

Special Beef Rendang Curry

3.7

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
  2. 2 Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
  3. 3 Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

By THANISLIM

Pork Stir Fry
Dinner Asian

Pork Stir Fry

4.6

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
  3. 3 Heat 1 tablespoon sesame oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return the wok to heat.
  4. 4 Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and bell pepper; cook and stir until onion starts to soften, 2 to 3 minutes.
  5. 5 Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
  6. 6 Add broccoli to the wok; cook and stir until slightly softened, about 2 minutes.
  7. 7 Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy leaves start to wilt and broccoli is tender, 5 to 7 minutes.

By EACline

Grandmother's Lamb Recipe
Dinner Asian

Grandmother's Lamb Recipe

4.8

Prep
25 min
Cook
110 min
Total
195 min

Instructions

  1. 1 Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
  2. 2 Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
  3. 3 Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
  4. 4 Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.

By Allrecipes Member

Singapore Beef Stir-Fry
Dinner Asian

Singapore Beef Stir-Fry

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
  2. 2 Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
  3. 3 Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
  4. 4 Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
  5. 5 Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
  6. 6 Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
  7. 7 Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

By emmacatalina

Al's Burmese Chicken Curry
Dinner Asian

Al's Burmese Chicken Curry

Prep
20 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Melt butter in a wok over medium heat. Add shallots and fry until golden, about 10 minutes. Remove shallots and set aside. Add curry paste to the wok and toast until fragrant, about 3 minutes. Stir in curry powder and ground chile. Add chicken and cook, stirring, until lightly browned, about 5 minutes. Stir in lemongrass, chiles peppers, coriander, and lime leaves.
  2. 2 Pour in fish sauce and enough water to cover chicken. Add coconut milk; cook for 10 minutes. Toss in tomatoes and cook until starting to soften, about 10 minutes more. Reduce heat to low and simmer until flavors blend, 1 to 2 hours.
  3. 3 Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.

By Alex Illes

Pressure Cooker Goat Curry
Dinner Asian

Pressure Cooker Goat Curry

4.7

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.
  2. 2 Transfer onions to a food processor; grind into a paste. Remove to a bowl.
  3. 3 Combine tomatoes, garlic paste, and ginger paste in the food processor; process until smooth.
  4. 4 Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.
  5. 5 Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.

By jmerar

Healthier Kung Pao Chicken
Dinner Asian

Healthier Kung Pao Chicken

4.5

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
  2. 2 Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.

By LucyFitz46

Thai-Inspired Spinach and Mango Salad
Dinner Asian

Thai-Inspired Spinach and Mango Salad

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
  2. 2 Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
  3. 3 Pour dressing over salad and toss well to combine. Serve immediately.

By Anastasia

Chef John's Cashew Chicken
Dinner Asian

Chef John's Cashew Chicken

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Season chicken cubes with salt and black pepper.
  2. 2 Mix water and cornstarch in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
  3. 3 Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chile and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more.
  4. 4 Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into the skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through.
  5. 5 Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.

By John Mitzewich

Chicken Satay with Homemade Peanut Sauce
Dinner Asian

Chicken Satay with Homemade Peanut Sauce

4.6

Prep
30 min
Cook
26 min
Total
96 min

Instructions

  1. 1 Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
  2. 2 While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.
  4. 4 Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

By HANZOtheRAZOR

Selena's Kong Bao Chicken
Dinner Asian

Selena's Kong Bao Chicken

4.3

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes.
  2. 2 Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.
  3. 3 Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.
  4. 4 Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.

By foodlover

Kung Pao Shrimp
Dinner Asian

Kung Pao Shrimp

4.0

Prep
10 min
Cook
15 min
Total
115 min

Instructions

  1. 1 Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
  2. 2 Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
  3. 3 Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

By Lisa Somerset

Pinoy Pork Adobo
Dinner Asian

Pinoy Pork Adobo

4.0

Prep
15 min
Cook
75 min
Total
150 min

Instructions

  1. 1 Combine pork belly and pork loin in a large bowl. Toss with 1 tablespoon groundnut oil to coat. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Mix in diced apple, cider vinegar, and soy sauce. Stir to coat the pork. Marinate in the fridge, stirring occasionally, for at least 1 hour.
  2. 2 Heat remaining 1 tablespoon oil in a deep pan over medium heat. Melt 1 tablespoon butter in the pan and sprinkle in salt and pepper. Add onion, bell pepper, and mushrooms. Fry until softened, about 5 minutes. Add the pork and marinade; cook until pork starts to brown, about 6 minutes. Stir in lemonade, cornstarch, and bouillon; sauce should cover the pork and vegetables.
  3. 3 Reduce heat and simmer, covered, until liquid is reduced and pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add the remaining 1 tablespoon butter 10 minutes before pork is finished cooking. Discard bay leaves before serving.

By Dave B

Cambodian Lemongrass Chicken Soup
Dinner Asian

Cambodian Lemongrass Chicken Soup

4.1

Prep
55 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
  2. 2 Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
  3. 3 Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
  4. 4 Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
  5. 5 Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

By KLemons

Pumpkin Thai Curry Pot Pie
Dinner Asian

Pumpkin Thai Curry Pot Pie

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
  3. 3 Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
  4. 4 Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
  5. 5 Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

By Kena Peay

Kadai Chicken
Dinner Indian

Kadai Chicken

4.7

Prep
15 min
Cook
18 min
Total
33 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

By priya

Aaron's Amazing Simple Beans
Dinner

Aaron's Amazing Simple Beans

3.5

Prep
10 min
Cook
120 min
Total
610 min

Instructions

  1. 1 Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
  2. 2 Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
  3. 3 Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
  4. 4 Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

By ACONTORER

Suegra's Tomatillo Chicken
Dinner Mexican

Suegra's Tomatillo Chicken

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (200 degrees C).
  2. 2 Place tomatillos, red chile peppers, and California chile pods in a small roasting pan or a rimmed baking sheet; cook in the preheated oven for about 20 minutes, turning frequently. If chiles start to get too dark, transfer to a blender or the bowl of a food processor.
  3. 3 Heat oil in a large skillet over medium-high heat. Add chicken pieces; cook, turning to sear evenly on all sides.
  4. 4 Combine tomatillos and chiles in a blender or the bowl of a food processor; blend until smooth. Season with salt; add to skillet with chicken. Reduce heat to medium-low; cover and simmer until chicken is tender, 20 to 25 minutes.

By Cyber Pana

Grilled Red Snapper with Lemon Chive Sauce
Dinner

Grilled Red Snapper with Lemon Chive Sauce

5.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
  3. 3 Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
  4. 4 Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
  5. 5 Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.

By ELevo

Island Jump-Up Ribs
Dinner

Island Jump-Up Ribs

4.3

Prep
40 min
Cook
70 min
Total
590 min

Instructions

  1. 1 Place ribs into a large saucepan. Cover with cold water, then place over high heat, and bring to a boil. Reduce heat to medium, and simmer for 40 minutes, then drain, and allow to cool to room temperature.
  2. 2 In a large bowl, mix together the honey, coconut milk, and lime juice. Stir in the lime zest, garlic, ginger, chile pepper, green onions, and salt. Toss the ribs with the marinade, cover, and refrigerate overnight, turning on occasion.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Arrange the ribs in a shallow baking dish. Bake in preheated oven until tender, 30 to 35 minutes.

By CRUMBSNATCHER

Mango Salsa Chicken
Dinner

Mango Salsa Chicken

4.3

Prep
Cook
Total

Instructions

  1. 1 TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
  2. 2 Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
  3. 3 Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.

By Emma

Spaghetti Aglio, Olio, e Peperoncino con Bottarga
Dinner Italian

Spaghetti Aglio, Olio, e Peperoncino con Bottarga

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  2. 2 Meanwhile, heat oil in a large skillet or wok over medium heat.
  3. 3 Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
  4. 4 Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
  5. 5 Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.

By Buckwheat Queen

Spicy Garlic Salmon
Dinner American

Spicy Garlic Salmon

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil; lightly grease foil.
  2. 2 Grind garlic, chile pepper, and olive oil together with a mortar and pestle. Add lime juice, mustard, salt, and black pepper; mix until a thick paste forms.
  3. 3 Place salmon fillets in the prepared baking dish; coat with mustard paste.
  4. 4 Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes.

By Natalie

Chinese Peppered Green Beans
Dinner Chinese

Chinese Peppered Green Beans

4.2

Prep
10 min
Cook
3 min
Total
13 min

Instructions

  1. 1 In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
  2. 2 Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.

By Annabel

Baked Red Snapper with Garlic, Lime, and Cilantro
Dinner American

Baked Red Snapper with Garlic, Lime, and Cilantro

5.0

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
  2. 2 Marinate in the refrigerator, 30 minutes to 1 hour.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
  4. 4 Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

By mslisa

South Indian Bitter Gourd Roast
Dinner Indian

South Indian Bitter Gourd Roast

Prep
10 min
Cook
17 min
Total
27 min

Instructions

  1. 1 Place bitter gourd rings in a microwave-safe bowl. Toss with 1 teaspoon oil and salt to coat. Microwave, stirring halfway through, until tender, about 4 minutes.
  2. 2 Heat the remaining oil in a saucepan over low heat. Add the gourds and asafoetida powder. Cook and stir until slightly browned, about 10 minutes. Add besan, ground red chile, and coriander; cook and stir until flavors meld, about 3 minutes. Add jaggery; mix well.

By LucksMe