. Add in measured coconut milk to the pan and stir the veggies around in the milk. THE EYES If the eyes are cloudy and sunken in, its not fresh. Add veggies and saut until done, sprinkling with sea salt and pepper halfway through. Bring to a boil on high heat. I SWEAR the fish didnt look that big underwater. We knew this was going to be a team effort to free the snapper and save my shaft. Add in the liquids and the red curry paste. It swam deep and fast. directions. 800 gm skinned and boned snapper, cut into chunky pieces. We'll assume you're ok with this, but you can opt-out if you wish. My mother didn't like fish except for salmon, so we didn't eat it much. At about 65 feet, the big ol snapper swam under a rig leg, right into a tangled mess of fishing line and old rigging rope. Since the greens are already cooked, they only need to be warmed through in the sauce. Add reserved paste, Kaffir lime leaves, chiles, lemongrass, and bay leaf; cook, stirring constantly, until golden and aromatic, 3 . So how did I come up with this masterpiece? Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked. It will be good but just not as good as fresh coconut milk. coconut milk, curry powder, red pepper, yellow pepper and 4 more. Keep the sauce at the consistency it is and do not add any more water. Gently stir in the coriander and lime juice. You can use coconut milk from a can, coconut milk cubes, coconut milk powder, etc. Peel garlic, chop and add to the pan, saute briefly and deglaze pan with coconut milk and broth. Once the curry and garlic begin to brown, add onions to the pan and saute them for about 1 minute. Add the ginger, shallots and garlic and sweat until tender, but before they begin to color, about 5-7 minutes. Preheat oven to 400 degrees. When . Be gentle with the mixing process and protect your hands. Step 2. In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. 2-3 green chillies or red if . Last updated Oct 16, 2022. Set aside, keeping warm. Once the onions become slightly translucent, add scallions and toss them in the curry oil until they are coated. For this recipe I bought a large snapper and asked for it to be sliced into steaks. Method. Spoon over fish. Instructions. Heat a frying pan on medium heat and add the oil. Slice the snapper into small even-sized pieces. That is okay. Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Preheat oven to 450. How to make it. 1 tsp . Garnish with fresh coriander. Cook for 1-2 minute, then stir in the spices. Season all around, as well as inside, with salt and pepper. Salt & pepper both sides of fish. 400 gm green beans, halved. Prepare the sauce by heating the canola oil in a saucepan over medium heat. Flip fish and add back in the veggies to warm. Add the shallots and let them sizzle until they begin to turn translucent, about 3-5 minutes. Stir for 2 minutes; add the coconut milk and stock. Sauted Snapper with Curried Greens Recipe. The sauce will also begin to thicken and reduce more. Chop scallions, slice onions, julienne peppers, carrots and okra, slice garlic cloves, rinse thyme under cold water and slice scotch bonnet pepper. In fact, its one of my favorite ways to add tons of flavor to great basic meals like fish and veggies, with just a few pantry staples you can always have on hand. Add garlic, tomatoes, turmeric, basil, cayenne, salt and cup water and bring to a simmer; cook for 6 to 7 min or until liquid is reduced by half. Make 3 diagonal 3- to 4-inch slits in both sides of fish, cutting all the way to bone. Meanwhile, heat a second skillet on medium heat and add the oil. Serve. Heat 1 tbsp of oil in a clean pan and fry the curry paste in it until fragrant. 2. 4 garlic cloves, sliced. This recipe is flavorful and spicy and I prefer to eat it with white rice and veggies. You want to still be able to taste all of the other ingredients in the dish so dont overpower it with a heavy hand of curry. Pour the sauce into a wok or large frying pan and set over medium-high heat. In the meantime, assemble the sauce: Bring all ingredients to simmer in a small saucepan until combined. 2 tablespoons finely chopped fresh lemongrass . My Dad went fishing once or twice a . Your email address will not be published. Instructions. 3 cups hot cooked rice *Substitute other firm-fleshed white fish fillets or pieces, such as, red snapper or Chilean sea bass. Your email address will not be published. Add the kale, red snapper fillets, and lime juice; simmer for about 8 to 10 minutes, or until the . Add onion, garlic, curry leaves and a pinch of salt, and stir-fry until fragrant and onion softens (1-2 minutes). Add the mushrooms and green beans and stir well. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce. When I was a kid I thought fish was a white rectangle that came from a box in the freezer. Add in scotch bonnet slices and bell peppers and cook for another minute and a half. Well Im here to walk you through it and tell you, have no fear Its actually very simple! 1. Heat 2 teaspoons oil in a large skillet over medium-high. You can cook the rice while the fish is going and you will have yourself a quick and delicious dinner any day of the week. Once I hit 20 feet below the surface I was not going anywhere. Stir in fish sauce, increase heat to medium. Today along with trusted friend, Wayan Priyana, I add a twist on a tasty dish of Green Curry Snapper. Add in measured coconut milk to the pan and stir the veggies around in the milk. My favorite part of living in New Orleans is the food. Place the fish in a greased 13-in. Bring to a boil and turn off the heat. Add the coconut cream and fish and bring to a simmer. Add in scotch bonnet slices and bell peppers and cook for another minute and a half. Preheat oven to 400 degrees. To the fish add fish season-up, paprika, black pepper and 1 tsp of curry powder. Look for eyes that are clear. garlic, 1 tsp. Required fields are marked *. Bring the pan to a gentle simmer. Add the curry and garlic, fry 2 min. I picked the largest of the bunch and took a shot. Cook until the volume is reduced by half, about 20 minutes. 400ml coconut milk. Cover with foil and bake for 30-40 minutes, depending on the size of your fish (about 13 minutes per pound). Snapper in Coconut Curry. Dredge first in the flour, then dip in egg and coat fish in coconut. My dive buddy/husband Kyle was paying attention and started to swim over, seeing that I was struggling to make it to the surface. 2 tomatoes, quartered. I held the line tight at the surface while Kyle swam down to the tangled fish with his gun in hand. 1 cups basmati rice4 tablespoons olive oil2 teaspoons minced ginger3 tablespoons sliced scallions1 jalapeo, seeds removed anddiced cup diced banana cup diced apple cup golden raisins cup sliced almonds- fine sea salt and freshlyground black pepper- cilantro chiffonade forgarnish, 2 tablespoons canola oil1 shallot, thinly sliced2 garlic cloves, thinly sliced1 stalk lemongrass, thinly sliced2 tablespoons thinly slicedfresh ginger2 teaspoons Thai red currypaste1 teaspoon Madras currypowder cup chicken stock1 cup unsweetened coconutmilk- fine sea salt and freshlyground black pepper4 (6 ounce) snapper filets cup fresh lime juice cup fresh basil, julienned- pinch salt, Privacy Policy Terms & Conditions Contact Copyright 2015 Produced by Ace Content, Barely Cooked Salmon with Leeks and Red Wine Butter Sauce, Snapper in Coconut Curry Sauce with Tropical Fried Rice. Stir in curry powder; cook 30 seconds. Add in sliced shallot and garlic, cooking for a few minutes until softened. You do not need a lot of curry to make this dish and it serves you better to measure the amount of curry you are using. I prefer to use Jamaican curry in most of my dishes but I will experiment with a few different curries on the blog. Spoon the sauce over the fish and garnish with chopped mint and cilantro. Sprinkle with additional cilantro and scallions, if desired. Coincidentally, my favorite part of spearfishing is the same. Cook for roughly another 5 minutes to allow the salt and bouillon to dissolve. Add the tomatoes and curry leaves next. Add the shallots and fry until translucent, about 3 minutes, then add the garlic . In the same oil, fry onion until brown. While the fish is cooking it will release more water to the pan. Reduce to a simmer and cook for 15 minutes stirring occasionally. directions. Transfer fish to platter; cover to keep warm. Cover to keep warm until ready to serve. Add the curry paste to the pan and fry it until fragrant, about 30 seconds. Set fish aside. Cook down for 2-3 minutes until softened and the pan becomes dry. Heat coconut oil in a large saucepan, add yellow curry paste and cook until fragrant (about 1 minute). Add the coconut milk, brown sugar and fish sauce and stir to combine. Being the only girl of the group, I felt a little embarrassed and cursed my weak self for not getting the fish up faster. Make the sauce first: fry the sliced onions in the olive oil for 5 min. Enjoy your snapper curry! Too much curry can turn dark and taste bitter or too strong. Once the oil melts and gets hot, add garlic slices and 1 tsp of curry powder. Now, add coconut cream and water. Add fennel seeds and onion and cook 3 min. Set aside for 5 minutes to marinate. Place the fish into the pan and sprinkle a little bit of sea salt over each fish. Place in a shallow heatproof baking dish, large enough for the whole fish, and pour the curry sauce over the fish, making sure to cover the top of the fish with the leeks. The key to getting through this cook quickly is to prepare all the vegetables ahead of cooking so once you start, its easy to go step by step. 1. Cook for about 2 minutes until the milk comes up to a boil. Kitchen View. Place fish on prepared pan. garlic cloves, smoked paprika, olive oil, sherry vinegar, kosher salt and 6 more . coconut milk, canola oil, thai green curry paste, cooked chicken and 10 more. If you are short on time or you dont have that on hand, use a milk substitute. Red Snapper with Thai Coconut Curry Sauce, 1 (13.5 ounce) can unsweetened coconut milk, 2 tablespoons chopped fresh cilantro, plus more for serving, 2 tablespoons chopped green onion, plus more for serving. If you cant find that, you can use snapper, butter fish, sea bass or lionfish. Create a space in the middle of the pan for the curry paste. Cover the pan and let the fish cook on 1 side for about 5 minutes. Cook for 10 minutes or until just tender. Place the seasoned fish into the pan with sauce and cook the fish on medium heat, until it is just warm in the center, basting occasionally for about 6 to 8 minutes; a metal skewer should be easily inserted into the fish and, when left in for 5 seconds, feel just warm when touched to the lip. Add the shallots and garlic and saut over low heat until soft. Look at those colors! 96 members. Dry the fish fillets off as much as possible. Cook the Fish. Okra is a delicious veggie that is really good on fish. Add in thyme and coat it in the oil until it becomes fragrant. This website uses cookies to improve your experience. Meanwhile, heat olive oil in 12" skillet over medium-high heat. Pamela Morgan / Flirting With Flavors / Pamela Morgan Lifestyle. After two minutes, add each piece of fish to the sauce. Place the chopped chillies in a large bowl and pour over about 750 ml of boiled water. Add yellow bell pepper and sweet potato. After 5 minutes, uncover the pan and use the spoon to turn each piece of fish to the other side. Add the cilantro, stir, and remove from the heat. Preparation. Add the mushrooms and cook for 5 minutes. Season the fish generously with salt and pepper. Passionate about Pizza. Add the snap peas, bell pepper and kale and continue to cook for another 2 to 3 minutes. Cook, stirring often, for 2 minutes, then add in the tomato paste, cooking for an additional 30 seconds. Take the snapper and score it 3 times diagonally on either side. Set aside. ave my back no matter the situation. Split veggies and fish amongst 4 serving bowls and spoon the sauce over the top. Place the remaining 1/4 cup flour in a shallow bowl. Add the coconut milk and simmer for 5 more minutes, for the flavors to come together. Depending on the fish size, cook for about 10 minutes then flip over and cook another 8 minutes. In a small cast iron pan, toast the corriander seeds, fennel seeds and cumin seeds (about 5 . Ronnie Fein. Cook the veggies covered on medium heat for about 1 minute. Cook for 5 minutes. snapper in coconut curry. Add curry powder and stir continuously until fragrant (1 minute). For each fillet: working with the skin side only, press . It is always nice to know I can hang with the guys, but even better knowing that I have an awesome group of dive buddies that h Add the fish and the salt to the sauce, and gently poach for about 6 - 8 minutes, or until the fish is cooked. After a few tugs we assumed the fish was tangled on the rig leg. As the milk begins to come up to a boil, add pimento berries and cup of water. Bring the rice to a boil over high heat, lower the heat to medium and simmer for 10 minutes until most of the water has been absorbed. Place a tight fitting lid on the pan, remove from heat and let sit for another 10 minutes. Remove the snapper from the marinade. Season to taste. In a shallow dish combine the lime, lemon juice and salt and then add the snapper, tossing gently to combine. Top. In a 10"-12" frying pan, heat the coconut oil over medium heat. Season the snapper with the salt and pepper. Sign in Sign up for FREE Prices and download plans Reduce the heat to medium, season the snapper on both sides with 3 teaspoons of the salt, and add to the . Heat oil in a pan and toast cashews. Serve in the baking dish or on another platter with the sauce spooned over the top. Simmer for a few minutes to concentrate flavours. Ronnie Fein. Season sauce with salt and pepper. Add the onion, garlic and chilli and fry for about 1 minute until fragrant. Add the rice, banana, apple, raisin and almonds and season to taste with salt, pepper and Espelette. 2. Set aside. Add in the rest of the veggies and the ginger. Add the chicken stock and simmer for about 10 minutes, until lightly reduced. All Rights Reserved. 05-10 mins: Fill up a smal saucepan with hot water and put on high heat to bring to boil. How to Make It. Gather the curry ingredients, as well as the curry sauce. There is curry powder on the fish itself which will cook into the sauce once you add the fish. Coconut Curry Snapper Fish is one of my favorite sea food. I found your blog so good . Pulse for 30 seconds to 1 minute to blend into a fragrant paste. Previous. You could also use a spoon but I don't think it works better than your hands to evenly coat the meat in seasonings. There are a ton of veggies in this dish that not only flavor the sauce but makes this dish super healthy. For the curried snapper, grind the whole spices into a powder using a pestle and mortar or mini food blender and mix with the cayenne pepper and turmeric. The best option for this dish is freshly squeezed coconut milk. Add tomatoes and bay leaf and pour in the coconut milk; bring to a boil, reduce heat to medium low, and cook for about 8 minutes, until slightly reduced. I grabbed my reel, held on so the fish wouldnt tangle my line in the rig legs, and swam toward the surface. Scoop out cup of the sauce for marinating the fish. In a bowl, mix eggs, 1 1/4 cups of flour, baking powder and beer. THE SMELL If the smell of the fish is stinky and very fishy, its not fresh. Remove from heat; stir in cilantro and green onions. In a medium-sized pot over medium heat, warm the canola oil. Add 1/2 can coconut milk,green onion, salt, pepper, garlic salt, cook 3 min., if too thick, add more coconut milk. more. Add ginger, stir, heat 1 min. Once the sauce is reduced, serve the fish hot with your choice of sides. 1 tsp sugar. Add a little bit more coconut oil to the pan if desired or needed, you don't want the fish to stick to it. Saffron Cake with Coconut Milk Le ricette di Micol. Add the coconut milk and season with the fish sauce, sugar, sliced chilli and kaffir lime leaf shreds. Serve immediately. Austin Powell, Kyle and I took turns diving down to check out the damage. Spread the flour and the coconut on separate plates, suitable for dredging. Add in measured coconut milk to the pan and stir the veggies around in the milk. Add in the ginger, garlic and onion, cover and cook for 8 minutes, stirring halfway in between. Place a tight fitting lid on the pan, remove from heat and let sit for another 10 minutes. Add coconut oil to a large skillet on medium heat. Season with freshly ground black pepper and additional salt, if necessary. Any white fleshy fish should do the trick. They should become slightly browned. In a skillet, heat the oil on medium-high heat. Reduce the heat to medium, season the snapper on both sides with 3 teaspoons of the salt, and add to the pot with the brown sugar, red and yellow bell peppers. Let broth boil down a little and season with green curry paste and soy sauce. Cover the pan and allow the fish to cook for an additional 5 minutes on the other side. 3 tbsp Latasha's Kitchen Turmeric Spice Magic blend. Bring to a boil and turn off the heat. In a large skillet, saute onions and celery in butter until tender. Raise the heat to medium and add in the leeks, cumin seeds, 8 cardamom pods, red pepper flakes, curry, turmeric and cinnamon. Add the tomatoes, fish sauce (or salt) and coconut cream, spooning only the can's thick top layer into the . 4 sprigs of fresh curry leaves. Mix the ingredients together until evenly combined. Throw in the lemongrass stalk and kaffir lime leaves and stir fry for 1 minute. Garnish the rice with cilantro, finish snapper with julienne of basil and serve immediately. Fish should flake pretty easily. So youve decided to trust me and want to go buy a fish at the market. THE FLESH If the skin looks discolored or cracked, its not fresh. Step 1. Add ginger and garlic; saut 1 minute. Cook, stirring, for 5-7 mins or until the onion softens. Prepare the sauce by heating the canola oil in a saucepan over medium heat. <B>Editor's Note:</B> Cod, flounder, haddock . cilantro leaves, mangos, coconut milk, lime, snapper fillets and 9 more. If it burns, the dish will be completely bitter and inedible. 3 ripe Roma tomatoes, diced. 200 ml Ayam coconut cream. Allow the garlic and curry to cook until the garlic begins to slightly brown and become fragrant. Remove veggies from pan when done and set aside. It ended up being the biggest fish of the day! Dice the tomatoes. Heat oven to 225 degrees. Remove from the heat; stir in milk. This search takes into account your taste preferences. 2022. To help the salt and bouillon along, use the spoon to stir the sauce around the fish in order to not break the fish apart. You can definitely have this with roti, rice and peas, dumplings and boiled provisions. Peel ginger and chop, add to the pan together with lemon leaves. Add garlic and ginger and scotch bonnet pepper. . Look for gills that are red and bright. I hit the snapper but it was high along the backbone. Thai-Style Lemongrass Chicken and Herb . Combine first seven ingredients (coconut milk through fish sauce) in a medium saucepan. Put fish into sauce and reduce heat to medium low, then cook for about 3 min until one side of fish turns opaque. In a wide, shallow bowl, beat together the egg and pineapple juice. Salt to taste. Simmer for 2 minutes. Here are 3 things to look at when choosing a fish: Now lets get cooking! Remove the curry sauce from the heat and season to taste with salt and pepper. Around 40 feet, the water cleared up and you could see red snapper swimming 10 feet off the rig. Add the Thai curry paste and curry powder and stir to combine. Add curry powder and cook, stirring, for 3 mins or until aromatic. November 11, 2010. dinner, fish.