Serve with coconut curry sauce, rice, lime wedges and cilantro. Sit the snappers on top, spooning over any spicy oil from the pan. Place salad (or greens of your choice) on a platter.
#VERMILION SNAPPER SKIN#
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.Ĭook 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).
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 large nonstick skillet on a medium-high heat. Note: if making 10 minute rice, start it now. Bring to a boil then simmer on low until ready to serve. 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 ½ the lime.
2-3 short Thai red chillies slice in half lengthwise (leave attached at the stem).½ bunch cilantro (remove a few stems and finely chop enough for 1 tablespoon).4 tablespoons Thai green curry paste, divided.2 whole wild Vermilion snapper (B-liner) 14-16 ounces (400-450g) each, cleaned and scaled.All you need to do is open the jar and scoop out a couple of tablespoons… easy peasy! Ingredients The trick to developing great flavours in such a short time, is a jar of green curry paste. Serve the snapper with an arugula salad, 10 minute rice and coconut green curry sauce, for a delicious and nutritious weeknight meal that’s ready in less than 20 minutes. Pan Fried Wild Vermilion Snapper (B-liner) with Green Curry. PAN FRIED WILD VERMILION SNAPPER (B-LINER) WITH GREEN CURRY
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