| INGREDIENTS |
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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
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| INSTRUCTIONS |
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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.
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