Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
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 cjhartlin@msn.com Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin" on Jan 27, 1998
