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 firstname.lastname@example.org