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.


Thai Curry Sauce:



  1. Sauté snapper in hot pan on medium-high heat with peanut oil, skin side down until crisp.
  2. Cook on other side until done. Reserve on side until sauce is ready.

Thai Curry Sauce:

  1. Heat oil is sauce pan on medium heat, add curry paste and cook until bubbly. Add coconut milk and bring to a short boil.
  2. Season with fish sauce and sugar, to suit taste.
  3. Serve fish skin side up with curry sauce, garnish with fried pompadum and deep fried spinach leaves.

Serves: 4

Wine Pairing

Esser® Vineyards  Pinot Noir or Merlot

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