Red Snapper In A Coconut Curry Broth Recipes

Steps:

• In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
• In another shallow bowl whisk together the egg and the milk.
• Place the remaining 1/4 cup flour in a shallow bowl.
• For Each Fillet:
• Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
• Heat the 1 T. of olive oil in a lg. saute pan until hot.
• Add the fillets to the pan, coconut side down.
• Cook 3 mins., then turn and cook until done, about 1 minute more.

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.

Steps:

• Cut fish into 12 pieces and marinate in the coconut milk for 1 hour.
• Heat the oil in a frying pan.
• Combine the dry ingredients in a bowl. Drain the marinated fish and coat with curried flour mixture.
• Carefully fry the fillets on both sides until golden brown and cooked through. Serve with lemon wedges.

Steps:

• Heat stock in a medium pot over low; keep warm.
• Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.
• Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6-8 minutes. Turn and cook on other side 30 seconds.
• Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil.