The Chef: Luis Garcia
The Restaurant: Baru Urbano
The Dish: Fried Snapper with Coconut Rice
Ingredients for Coconut Rice:
4 cups of coconut milk
1 cup of parboiled rice
2 Tbs of brown sugar
1 Tbs of salt
pepper, to taste
1.5 cups of shredded coconut
1 cup of raisins
32 oz of coca-cola
Method of Preparation:
-In a deep pot, add coconut milk and reduce it for about 15 minutes.
-Then, add parboiled rice, brown sugar, salt, pepper, and shredded coconut. Mix it all together.
-Next, you can add raisins and a pitcher of coca-cola. Cover the pot and cook for 35 minutes.
Ingredients for Snapper:
1.5 lb. of yellowtail red snapper
salt, to taste
pepper, to taste
4 oz of all purpose flour
4 oz of panko bread crumbs, grated
oil for deep frying
Method of Preparation:
-First, score the fish on both sides and season with salt and pepper.
-Next, deep fry the fish. After, let the fish drain the excess oil.
To Plate:
At the restaurant, they start with the coconut rice, and then place the fish. They also garnish with fried plantains, lemon and cilantro.
Serves: 1
Serving Suggestion: Polish Graffiti
Note:
Print the recipe and bring it to the restaurant for a complimentary signature drink. (Valid one month from the air date.)
FOR MORE INFORMATION:Baru Urbano1001 S Miami AveMiami, FL 33131786-991-4570