Snapper in Coconut Curry Sauce with Tropical Fried Rice

Snapper in Coconut Curry Sauce with Tropical Fried Rice

Serves 4

About

Directions

Rinse and drain the basmati rice. Place the rice in a small sauce pan with 2 ½ cups of water and a pinch of salt. 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. Spread the rice out on a sheet pan and cool.

Prepare the sauce by heating the canola oil in a saucepan over medium heat. Add the shallot, garlic, lemongrass, and ginger and sauté until softened. Add the Thai curry paste and curry powder and stir to combine. Add the chicken stock and simmer for about 10 minutes, until lightly reduced. Add the coconut milk and simmer for 5 more minutes, for the flavors to come together. Remove the curry sauce from the heat and season to taste with salt and pepper. Strain the sauce through a fine-mesh sieve into a wide shallow saucepan.

Season the snapper fillets generously with salt. 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.

While the fish is cooking, heat a large non-stick pan with olive oil over high heat. Add the ginger, scallion and jalapeno to the pan and very quickly toss until fragrant. Add the rice, banana, apple, raisin and almonds and season to taste with salt, pepper and Espelette. Garnish the rice with cilantro, finish snapper with julienne of basil and serve immediately.

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Ingredients

The Fried Rice

1½ cups basmati rice
4 tablespoons olive oil
2 teaspoons minced ginger
3 tablespoons sliced scallions
1 jalapeño, seeds removed and
   diced
¼ cup diced banana
½ cup diced apple
¼ cup golden raisins
¼ cup sliced almonds
- fine sea salt and freshly
   ground black pepper
- cilantro chiffonade for
   garnish

The Coconut Curry Sauce and Snapper

2 tablespoons canola oil
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
1 stalk lemongrass, thinly sliced
2 tablespoons thinly sliced
   fresh ginger
2 teaspoons Thai red curry
   paste
1 teaspoon Madras curry
   powder
½ cup chicken stock
1 cup unsweetened coconut
   milk
- fine sea salt and freshly
   ground black pepper
4 (6 ounce) snapper filets
¼ cup fresh lime juice
½ cup fresh basil, julienned
- pinch salt