Assemble all ingredients and equipment. If you are making more
than one kit at a time, consolidate all like ingredients before you start.
Rice:: Place Jasmine Rice [C] in a saucepan and add 1½ cups
of water. Place it over high heat. When the water comes to a boil, reduce
heat to medium/ low and cover tightly and cook for 15 minutes or until all
of the water is evaporated. When finished, turn off the heat and let sit
covered for ten minutes.
Red Snapper: Using your fingers or the back of the spoon,
spread Fish Rub [B] on the skin side of the Red Snapper Filets [A]. Salt and
pepper to taste. Heat 2 Tablespoons cooking oil over medium heat. When oil
is hot and just barely smoking, place filets skin side down. Sear for 3
minutes, then cover pan. Continue to cook fish for another 3-4 minutes.
The steam created by covering the pan will cook the filets through. Divide
fish among two plates and place at 6 o'clock. Discard oil in pan and wipe
clean with paper towel. Place pan over low heat and add Red Thai Curry Sauce
[D] and heat through, 1-2 minutes. Taste and adjust salt to taste. To adjust
the spiciness, add as much Minced Pepper [F] as you like.
Bok Choy: Place ½ cup water in a medium sauce pan and bring
to a boil. Add Baby Bok Choy [E] and cover. Steam for 5-7 minutes, depending
on how tender you prefer your vegetables. Using the lid of the pan, drain bok
choy. Set aside.
Plating the meal: : Spoon 3-4 tablespoons of warmed sauce
over filets. Fluff rice with fork and place at 2 o'clock. Place bok choy at
10 o'clock. Garnish fish with Minced Cilantro [G].