Seared Red Snapper W/thai Curry Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Red snapper fillet, with skin on
1 ounce: Peanut oil,
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
GARNISH:,
Spinach leaves, blanched
1 Piece: pompadum, deep fried
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Seafood