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Seared Red Snapper W Thai Curry Sauce

Ingredients
 

4 oz red snapper fillet (with skin on)
1 oz peanut oil
1 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)
1 garnish:
1 spinach leaves, blanched
1 piece pompadum, deep fried




 
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Preparation
 
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 [email protected]

 

 
Servings: 1

 

 

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