Sweet and Spicy Greens with Brown Rice and Snapper
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
1 4.5 oz container Bowery Sweet & Spicy Mix, coarsely chopped
4 6 oz boneless fillets snapper
Lemon wedges, for serving
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.
Recipe developed by Sue Li for Bowery Farming.