Seared Red Snapper W Thai Curry Sauce Ingredients
4 oz red snapper fillet (with skin on)
1 oz peanut oil
1 thai curry sauce:
1 tbsp thai red curry paste
2 tbsp oil
1 cup coconut milk
1 tsp thai fish sauce (or soya sauce)
2 tsp palm sugar (or brown sugar)
1 garnish:
1 spinach leaves, blanched
1 piece pompadum, deep fried
Seared Red Snapper W Thai Curry Sauce Directions
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@msn.com
Serves: 1
Seared Red Snapper W Thai Curry Sauce Recipe
<= Previous Recipe -||- Next Recipe =>
Food Quotes:
Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of æFannie FarmerÆ or æThe Joy of CookingÆ.
John Thorne, American food writer
