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Sweet and Spicy Greens with Brown Rice and Snapper

Sweet and Spicy Greens with Brown Rice and Snapper

Snapper _ brown rice salad.JPG

INGREDIENTS

  • 1 cup long grain brown rice

  • 2 shallots, thinly sliced

  • 2 cloves garlic, thinly sliced

  • 1 tablespoon sesame seeds

  • 5 tablespoons vegetable oil, divided

  • 1 1/2 teaspoons red pepper flakes

  • Kosher salt

  • 1 4.5 oz container Bowery Sweet & Spicy Mix, coarsely chopped

  • 4 6 oz boneless fillets snapper

  • Lemon wedges, for serving

RECIPE PREPARATION

Bring a large pot of water to a boil, add rice and cook until rice is tender, about 30 minutes. Drain, transfer to a large mixing bowl, and keep warm. 

Meanwhile, combine shallots, garlic, sesame seeds, and 4 tablespoons oil in a large skillet. Cook over medium-low heat, stirring frequently, until the shallots and garlic are golden, 4 to 5 minutes. Stir in red pepper flakes and season with salt. Transfer chili oil into bowl with rice, add Bowery Sweet & Spicy Mix and toss to combine; season with salt. Wipe skillet clean.

Heat remaining oil in large skillet over medium-high heat. Season snapper fillets with salt and cook, skin-side down until skin is golden, 3 to 4 minutes. Flip and cook until fish is opaque, another 2 minutes. Serve fish with warm rice salad and lemon wedges.

SERVES 4

Recipe developed by Sue Li for Bowery Farming.

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