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Rice Flaked Red Snapper With Roasted Chile Sauce

Nutrition per serving    (USDA % daily values)
CAL
601
FAT
86%
CHOL
49%
SOD
29%

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Ingredients for 6 servings

3 garlic cloves, unpeeled

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt, plus more to taste

2 mild to moderately hot fresh green chiles (4 to 6 inches in length) such as jalapeƱos and serranos

1 1/2 tablespoons coriander seeds

1 1/2 teaspoons cumin seeds

1 1/2 cups grated fresh coconut or unsweetened desiccated coconut, tightly packed

2 tablespoons canola oil

1 tablespoon shallot, chopped

1 tablespoon fresh ginger, peeled and chopped

1 cup chicken stock or low-sodium chicken broth

1 tablespoon tamarind paste*

1/2 teaspoon sugar

1 large egg

2 tablespoons all-purpose flour

1/8 teaspoon salt, plus more to taste

1/8 teaspoon freshly ground black pepper, plus more to taste

1 cup (4 ounces) rice flakes or crushed unsweetened puffed rice cereal*

6 (6-ounce) pieces red snapper fillets with skin

1/4 cup canola oil

*tamarind paste is available at Middle Eastern markets or online at kalustyans.com

**rice flakes are also called poha thick and are available at Indian spice stores.

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