Lunchbreak: Le Colonial chef Chan Le makes red snapper with chili-lime sauce

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Chan Le

David Le

Le Colonial
937 N. Rush Street
(312) 255-0088

Red Snapper with Chili-Lime Sauce


Snapper should be about 1 1/4 – 1 1/2 lbs. It should be trimmed, scaled and gutted. It should have two scores (slits) vertically on each side of the fish for even cooking

Salt and pepper whole snapper.  Coat with all-purpose flour or cornstarch lightly on both sides. Deep-fry in oil (preheated) at 350 degrees for 8-10 minutes.
In a sauce pan, heat 3/4 cups of chili-lime garlic sauce on medium until it simmers.  Add 1 Tbs of slurry (cornstarch and water, in equal parts) to the heated sauce.  Heat until it thickens slightly, about 2-3 minutes.  Off the heat, add 1 Tbs of chopped scallions
Place snapper on a large plate big enough to accommodate the fish and the sauce. Pour sauce over snapper (extra sauce can be poured into a separate bowl for dipping).
Before serving, garnish with a handful of cilantro on top of the finished dish.

Chile-Lime Garlic Sauce

1/2 cup water
1/2 cup fish sauce
1/2 cup sugar
1 Tbs chile-garlic sauce  (store bought)
1 Tbs minced garlic
juice of two limes

Combine sugar and water together. Stir until sugar is dissolved. Add remaining ingredients.

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