Crispy-skinned snapper with red curry and baby bok choy

Recipes / Fish

Here is a complete meal idea that takes just fifteen minutes to get to the table.

Recipe «Crispy-skinned snapper with red curry and baby bok choy» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp vegetable oil, 1 to 2 tbsp Thai red curry paste, 1 cup coconut milk, 1 tsp brown sugar, 1/2 lime, juiced , 4 snapper fillets, skin on, 2 bunches baby bok choy, trimmed, cut in half lengthways, steamed jasmine rice and fresh coriander leaves, to serve .

Ingredients:

  • 2 tsp vegetable oil 
  • 1 to 2 tbsp Thai red curry paste 
  • 1 cup coconut milk 
  • 1 tsp brown sugar 
  • 1/2 lime, juiced 
  • 4 snapper fillets, skin on 
  • 2 bunches baby bok choy, trimmed, cut in half lengthways 
  • steamed jasmine rice and fresh coriander leaves, to serve 

Instructions

  1. Heat 1 teaspoon of oil in a small saucepan over medium heat. Add curry paste. Cook, stirring, for 2 minutes or until aromatic. Add coconut milk and stir to combine. Bring to the boil. Reduce heat to low. Simmer, stirring, for 2 to 3 minutes. Add sugar and 1 tablespoon of lime juice. Simmer, stirring, for 1 minute or until sugar dissolves. Remove from heat and cover to keep warm.
  2. Heat a large, non-stick frying pan over high heat. Brush fish with remaining oil. Season with salt and pepper. Cook fish, skin side down, for 3 minutes. Turn fish over. Cook for a further 1 to 2 minutes or until just cooked through. Remove to a plate. Cover and set aside for 2 minutes to rest.
  3. Meanwhile, place bok choy in a steamer basket over a pan of simmering water. Cover and steam 2 to 3 minutes until bright green and tender.
  4. Divide rice between plates. Top with fish. Drizzle with red curry sauce. Sprinkle with coriander. Serve with bok choy.