| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Thai |
Seafood |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Red snapper fillet (with skin on) |
| 1 |
oz |
Peanut oil |
| 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) |
|
|
Spinach leaves, blanched |
| 1 |
|
Piece pompadum, deep fried |
INSTRUCTIONS
THAI CURRY SAUCE:
GARNISH:
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"
<cjhartlin@email.msn.com> on Jan 27, 1998
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