Seared red snapper w/thai curry sauce

1 Servings

Ingredients

Quantity Ingredient
4 ounces Red snapper fillet (with skin on)
1 ounce Peanut oil
1 tablespoon Thai red curry paste
2 tablespoons Oil
1 cup Coconut milk
1 teaspoon Thai fish sauce (or soya sauce)
2 teaspoons Palm sugar (or brown sugar)
Spinach leaves, blanched
1 Piece pompadum, deep fried

Directions

THAI CURRY SAUCE:

GARNISH:

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.

Source: Food & Wine the Westin Way Chef Tylun Pang, The Westin Kauai, Hawaii Typed in MMformat by cjhartlin@...

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