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@...