Wednesday 6 March 2019

Grammed: Whole Snapper with Red Thai Curry Sauce

Whole fish is not the prettiest thing to photograph but it was outta control tasty so had to share.


1 fresh snapper, cleaned, scaled and gutted
1 TBSP butter
3 TBSP rice wine
1 heaped tsp red curry paste (add more to your preference this is mild 🌶)
1 can coconut cream
1/2 can water
1 tsp ground coriander
3-4 TBSP fish sauce
2-3 TBSP coconut sugar
4 cloves garlic, finely chopped
Handful fresh coriander, chopped
2 lemon grass stalks
Juice of 1 lemon or 2 limes ~2TBSP
400g kale, washed and torn into pieces
2 capsicum, thinly sliced
Punnet of cherry tomatoes 

In a large wok or frying pan with lid, fry snapper on high heat in butter 2-3 mins per side. Set aside.
Deglaze pan with rice wine.
Add garlic and red curry paste to the wok and cook until fragrant.
Add coconut cream, water, fish sauce, sugar, ground coriander and lemon grass.
Put snapper back in pan, cover and cook for 3 minutes.
Scoop the snapper out and arrange on a serving platter.
Add the kale, capsicum and tomatoes into pan and cook till just wilted.
Add lime juice and coriander. Taste the sauce and adjust to your preference. It should be a nice balance of salty, sweet, sour, umanmi, and chilli.
Pour red curry sauce over snapper.
Serve with cauliflower rice (or steamed jasmine rice.)

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