Seared Red Snapper with Coconut Curry Sauce
A recipe with flavour packed ingredients. Lemongrass, ginger, chilli, tamarind, coconut cream and curry leaves take this exotic coconut curry sauce paired with seared red snapper to the next level.
Equipment
- wide pot
- medium size non stick pan
- mixer
- fine sieve
- spatula
Ingredients
for the curry sauce
- 3 stalks lemongrass sliced
- 1 medium red onion peeled and sliced
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 red chilli chopped
- 1 teaspoon chopped coriander roots
- 3 medium tomatoes de-seeded and chopped
- 20 fresh curry leaves
- 1 teaspoon turmeric powder
- ½ teaspoon curry powder
- 600 milliliters coconut cream
- 400 milliliters water
- 1 tablespoon tamarind paste
- ½ lime
- 3 tablespoon vegetable oil
- salt to taste
for the fish
- 600 grams red snapper fillet skin on, portioned into 8 small fillets
- 1 tablespoon olive oil
- sea salt to taste
for the garnish
- 65 grams snow peas cleaned and sliced
- 50 grams sugar snaps cleaned and blanched
- 1 red chilli de-seeded and finely sliced
- 1 baby onion peeled and finely sliced
- ¼ bunch coriander leaves leaves picked
- ¼ bunch dill leaves picked
- 16 curry leaves
- 110 milliliters vegetable oil
- sea salt to taste
Instructions
for the curry sauce
- Heat the pot with oil on high heat and add the sliced onions.
- Sear the onions for about two minutes and add chopped lemongrass, garlic, chilli, ginger and coriander root.
- Cook everything for 2-3 more minutes, stirring often. Add the tomatoes and curry leaves next. Cook for 2-3 more minutes and then add the turmeric, curry powder and salt.
- Now, add coconut cream and water. Bring to a boil on high heat. Reduce to a simmer and cook for 15 minutes stirring occasionally.
- Lastly add the tamarind and lime juice and simmer for 2 more minutes. Mix the curry in a kitchen blender and strain through a fine sieve.
for the fish
- Season the fish with salt from all sides. Cook the fish with the skin side down in a hot pan over high heat with olive oil. After 5 minutes, reduce the heat to low and turn the fish around.
- Depending on the thickness of the fillet, you might need to leave it longer. Check if the fish is cooked by sticking a skewer through the thickest part. If the flesh feels soft, the fish is done If there is resistance, the fish needs longer.
for the garnish
- Salad - Add all the vegetables and herbs in a bowl with ice cold water. Leave for 5 to 10 minutes and place on a sieve or colander. Let the water drain and pat dry with a towel.
- Fried Curry leaves - Heat the oil on high heat and fry the curry leaves for 10 seconds. Remove from oil using a slotted spoon and place on a kitchen paper towel
- Assembling - Garnish the fish fillet with the vegetable herb salad and fried curry leaves. Sprinkle a pinch of sea salt over the top.
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