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Crispy-skinned snapper with red curry and baby bok choy
Crispy-skinned snapper with red curry and baby bok choy
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Prep Time:
Cook Time:
15 minutes
Total Time:
15 minutes
Prepare a quick and delicious meal in just 15 minutes.
Ingredients:
  • 9.20 gm vegetable oil
  • 1 to 28.00 gm Thai red curry paste
  • 252.50 gm coconut milk
  • 4.00 gm brown sugar
  • 1/2 lime, juiced
  • 4 (150g each) snapper fillets, skin on
  • 2 bunches baby bok choy, trimmed, cut in half lengthways
  • Steamed jasmine rice, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a small saucepan over medium heat, warm 1 teaspoon of oil. Add curry paste and sauté until aromatic, about 2 minutes. Pour in coconut milk and bring to a gentle boil. Reduce heat to low and simmer, stirring occasionally, for 2 to 3 minutes. Stir in sugar and 1 tablespoon of lime juice until the sugar dissolves, about 1 minute. Remove from heat, cover to keep warm, and enjoy!
  • Preheat a non-stick pan on high. Brush fish with oil, season with salt and pepper. Sear fish skin-side down for 3 minutes, flip and cook for 1-2 minutes until cooked. Let rest for 2 minutes before serving.
  • Steam bok choy in a basket over simmering water until vibrant green and tender, about 2 to 3 minutes.
  • Portion rice onto plates, layer with fish, drizzle generously with red curry sauce, and garnish with fresh coriander. Accompany with bok choy for a delightful meal.

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