Red Snapper With Red Curry Carrot Sauce For Two Recipes

RED SNAPPER WITH RED CURRY CARROT SAUCE FOR TWO

Steps:

• In a medium saucepan bring carrots, garlic and broth to a boil.
• Reduce heat and simmer 10-15 minutes, until carrots are very tender.
• Puree this mixture with a stick blender, food processor or regular blender; return to pot.
• Add milk, fish sauce, curry paste and brown sugar and bring to a simmer, then add salt to taste.
• In a large nonstick frying pan heat oil over medium heat.
• Add fish, skin side down if there is a skin.
• Cook for a couple of minutes, then turn over and cook until fish is just done.
• Cook time will vary according to the thickness of the fish.
• Mound cooked rice on plate, top with fish and then sauce.
• Sprinkle with cilantro to garnish.

RED CURRY SNAPPER

Steps:

• Combine curry paste, coconut milk, and brown sugar in a small sauce pan over low heat until thickens.
• Chop bok choy up into small peices then boil then till they're slighty tender then drain set aside.
• Heat oil in med saute pan and put the fish skin side down cook each side about 4 to 5 minutes
• Take fish out and plate.
• Add the veggies to the pan, cook for 3 minutes.
• Divide veggies onto two plates and drizzle with sauce grom pan.

RED SNAPPER IN A COCONUT CURRY BROTH RECIPE

Steps:

• In a Dutch oven or large pot, heat the oil over medium-high heat. Add the onions and cook, stirring until translucent and slightly caramelized, about 5 minutes. Add the garlic and ginger and cook, stirring for 1 minute. Add the curry powder and cook, stirring constantly, until the curry is lightly toasted, about 2 minutes. Add the lemongrass sachet, fish stock, and coconut milk and bring to a boil. Cook until the volume is reduced by half, about 20 minutes. 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. Cook for 10 minutes. Add the cilantro, stir, and remove from the heat. Cover to keep warm until ready to serve. Meanwhile, in a 2-quart saucepan, combine the water, rice and remaining 1/2 teaspoon of salt, and bring to a boil. Cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let sit for at least 5 minutes before fluffing with a fork. To serve, spoon the rice into large bowls and ladle the curry on top. Garnish with additional chopped cilantro and serve. This recipe yields 4 servings.

CURRIED RED SNAPPER

Steps:

• Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
• Allow the fish to marinate in the refrigerator for at least 1 hour.
• When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
• Serve this splendid dish with white rice and fried plantains.