Seared Red Snapper W/thai Curry Sauce

Seared Red Snapper W/thai Curry Sauce Ingredients

4 oz Red snapper fillet (with	1 ts Thai fish sauce (or soya
1 oz Peanut oil	2 ts Palm sugar (or brown sugar)
THAI CURRY SAUCE:	GARNISH:
1 tb Thai red curry paste	Spinach leaves, blanched
2 tb Oil	1 Piece pompadum, deep fried
1 c Coconut milk

Instructions for Seared Red Snapper W/thai Curry Sauce

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

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Brown Sugar	Coconut Milk	Curry	Fish Sauce
Spinach

Seafood Fish Sauce Snapper Spinach Milk Seafood-Other

for flavor and categorization

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