Red Curry Snapper
Ingredients:
- 2 fillets (6 oz each) red snapper salmon sea bass or tuna
- 1 tbsp red curry paste
- 1 cup light coconut paste
- 1 cup sliced shiitake or cremini mushrooms
- 1 small head bok choy (or 4 baby bok choy)
- 1/2 tbsp brown sugar
- juice of one lime
- 1 tsp canola oil
- salt and pepper to taste
Preparation:
1. In a small saucepan, combine the curry paste, coconut milk and bron sugar. Cook over low heat until it thickens slightly, about 10 mintues and add half of the lime juice.
2. Chop the bok choy into bite sized pieces and boil them until they're slightly tender but still firm about 5 minutes. Drain
3. Heat the oil on medium in a saute pan or cast iron skillet. Salt and pepper the fillets and place them skin side down, in the pan. Cook 4 to 5 minutes, until the skin is crisp and golden. Flip and cook 2 to 3 minutes until the fish falkes with gentle prodding from a fork.
4. remove the fillets from the pan and immediately add the shiitakes, bok choy and remaining lime juice. cook for 3 minutes. dived the vegetables between two plates, place a fillet on top of each and drizzle the curry sauce around the fish. makes 2 servings
- 2 fillets (6 oz each) red snapper salmon sea bass or tuna
- 1 tbsp red curry paste
- 1 cup light coconut paste
- 1 cup sliced shiitake or cremini mushrooms
- 1 small head bok choy (or 4 baby bok choy)
- 1/2 tbsp brown sugar
- juice of one lime
- 1 tsp canola oil
- salt and pepper to taste
Preparation:
1. In a small saucepan, combine the curry paste, coconut milk and bron sugar. Cook over low heat until it thickens slightly, about 10 mintues and add half of the lime juice.
2. Chop the bok choy into bite sized pieces and boil them until they're slightly tender but still firm about 5 minutes. Drain
3. Heat the oil on medium in a saute pan or cast iron skillet. Salt and pepper the fillets and place them skin side down, in the pan. Cook 4 to 5 minutes, until the skin is crisp and golden. Flip and cook 2 to 3 minutes until the fish falkes with gentle prodding from a fork.
4. remove the fillets from the pan and immediately add the shiitakes, bok choy and remaining lime juice. cook for 3 minutes. dived the vegetables between two plates, place a fillet on top of each and drizzle the curry sauce around the fish. makes 2 servings