Basic information

Name:
Seared red snapper w/thai curry sauce
Yield:
1
Categories
Lang:
en
User:
matiaspalomec



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
 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

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