Seared Red Snapper with Thai Curry Sauce
I have a number of great friends in Thailand and I have been fortunate to be invited to their homes a number of times to enjoy Thai food. The former Boathouse Restaurant in Phuket was destroyed and never rebuilt following the Tsunami a few years ago and the former chef passed on a simple recipe that I have prepared many times with the fresh snapper I caught in the cold Pacific waters.
Ingredients
- 4 each 4-5 oz red snapper fillet, scaled but skin on
- 4 oz peanut oil
Thai Curry Sauce:
- 4 Tbsp Thai red curry paste
- 8 Tbsp oil
- 4 cups coconut milk
- 4 tsp Thai fish sauce
- 8 tsp palm sugar or brown sugar
Garnish:
- Spinach leaves, blanched
- 4 pieces pompadum, deep fried
Instructions
- Sauté snapper in hot pan on medium-high heat 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 is sauce pan on medium heat, add curry paste and cook until bubbly. Add coconut milk and bring to a short boil.
- Season with fish sauce and sugar, to suit taste.
- Serve fish skin side up with curry sauce, garnish with fried pompadum and deep fried spinach leaves.