Pan Fried Wild Vermilion Snapper (B-liner) with Green Curry
The trick to developing great flavours in such a short time, is a jar of green curry paste. All you need to do is open the jar and scoop out a couple of tablespoons… easy peasy!
2 whole wild Vermilion snapper (B-liner) 14-16 ounces (400-450g) each, cleaned and scaled
4 tablespoons Thai green curry paste, divided
1/2 bunch cilantro (remove a few stems and finely chop enough for 1 tablespoon)
14 oz (400ml) can light coconut milk
2-3 short Thai red chillies slice in half lengthwise (leave attached at the stem)
1/2 tablespoon brown sugar
1/2 teaspoon fish sauce (optional but recommended)
Salt & pepper
1 lime (1/2 for juice, half cut into 4 wedges for serving)
Hestan ProBond Forged Stainless Steel Nonstick 12.5″ Skillet
Products to Use
In a small sauce pan, combine coconut milk, 2 tablespoons green curry paste, brown sugar, fish sauce, chillies and 1 tablespoon chopped cilantro stems, squeeze in juice of 1/2 the lime. Bring to a boil then simmer on low until ready to serve.
Note: if making 10 minute rice, start it now.
Place a large nonstick skillet on a medium-high heat.
With a sharp knife, score the snapper skin at 1 inch intervals, then rub all over with the 2 tablespoons curry paste, inside and out, including the scores.
Place a few pieces of cilantro into the cavities, season with sea salt and black pepper, then place in the hot pan with 2 tablespoon of olive oil.
Cook for 4 minutes per side, until skin in slightly blackened and flesh is cooked through (time varies slightly based on the thickness of your fish and how hot the pan is).
Place salad (or greens of your choice) on a platter.
Sit the snappers on top, spooning over any spicy oil from the pan.
Serve with coconut curry sauce, rice, lime wedges and cilantro.
Suggested: Make a simple arugula salad with onions, celery, tomatoes, dressed with 4 tablespoons olive oil, 2 tablespoons red wine vinegar, salt and pepper to taste.