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Title: Seared Red Snapper W/thai Curry Sauce
Categories: Shellfish Hawaii
Yield: 1 Servings
| 4 | oz | Red snapper fillet (with skin on) |
| 1 | oz | Peanut oil |
| THAI CURRY SAUCE: | ||
| 1 | tb | Thai red curry paste |
| 2 | tb | Oil |
| 1 | c | Coconut milk |
| 1 | ts | Thai fish sauce (or soya sauce) |
| 2 | ts | Palm sugar (or brown sugar) |
| GARNISH: | ||
| Spinach leaves, blanched | ||
| 1 | Piece pompadum, deep fried |
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