Basic information

Name: Seared red snapper w/thai curry sauce

Yield: 1

Categories seafood

User: matiaspalomec@gmail.com

Ingredients

 4 oz
 Red snapper fillet (with skin on)
 2 tsp
 Palm sugar (or brown sugar)
 2 Tbs
 Oil
 1 tsp
 Thai fish sauce (or soya sauce)
 1 oz
 Peanut oil
 1 c
 Coconut milk
 1 Tbs
 Thai red curry paste
 1 
 Piece pompadum, deep fried
  
 THAI CURRY SAUCE:
  
 GARNISH:
  
 Spinach leaves, blanched

Instructions:

Saute snapper in hot pan with peanut oil, skin side down until crisp. Cook on other side until done. Reserve on side until sauce is ready.
Thai Curry Sauce: Heat oil in sauce pan, add curry paste and cook until bubbly. Add coconut milk an bring to a boil. Season with fish sauce and sugar, to suit taste. Serve fish skin side up with curry sauce and garnish with fried pompadum and deep fried spinach leaves. *Pompadum: Savory Indian biscuit, very thin, very light and crisp. Kauai, Hawaii Typed in MMformat by cjhartlin@msn.com

Back