BBC Food


Deep fried snapper with steamed bok choi and a Thai coconut curry sauce

Paul Rankin
by Paul Rankin
from Ready Steady Cook
Serves 2 		Quick Recipe
snapper
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time 10 to 30 mins  
Ingredients

For the snapper
1 (600g/1lb 5oz) red snapper, scaled and filleted
½ tsp medium curry powder
½ tsp ground turmeric
1 lime, juice only
55g/2oz cornflour
vegetable oil, for deep frying
For the bok choi
200g/7oz bok choi, leaves seperated
½ lemongrass stalk, bruised and finely chopped
2.5cm/1inch piece fresh galangal, peeld and finely chopped
1 glass white wine
For the sauce
1 tbsp vegetable oil
1 shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 birds eye chilli, finely chopped
½ tsp medium curry powder
1 lime, zest only
3-4 lime leaves
55g/2oz freshly grated coconut
150ml/¼ pint double cream

Method

1. Preheat a deep-fat fryer or third fill a large saucepan with vegetable oil and heat. To check if the oil is to the correct temperature, drop a small cube of bread into the oil. If the oil sizzles and the bread turns golden, the oil is ready to use. (NB. Hot oil is very dangerous. Do not leave unattended.)
2. Diagonally score the skin of each snapper fillet.
3. In a small bowl mix together the curry powder, turmeric and lime juice then rub it into the scores on the fish.
4. In a medium pan, mix together the lemongrass, galangal and wine. Place a steamer on top and bring to a simmer.
5. Heat the oil for the sauce in a small saucepan.
6. Sauté the shallot in the oil for two minutes until softened.
7. Coat the spiced snapper fillets in cornflour then deep fry for 6-7 minutes or until cooked through and golden.
8. Stir the remaining sauce ingredients into the shallot and simmer for 3-4 minutes.
9. Steam the bok choi over the wine for two minutes or until just wilted.
10. Using a metal slotted fish slice, carefully remove the fish from the oil and drain on kitchen paper.
11. Serve the fish with the bok choi and curry sauce.