Whole Red Curry Snapper
Whole Red Curry Snapper with Fresh Salad and Fried
Recipe by Ana Schwarz
Preparation Time: 40 Minutes
Cooking Time: 20 Minutes
Wine Match: The Ned Sauvignon Blanc
Crisp Fried Shallots
6 shallots, peeled, finely sliced
2 cups vegetable oil
2 tbsp fresh galangal, peeled, roughly chopped
2 cloves garlic
2 tbsp coriander root
3 shallots, peeled, roughly chopped
2 large red chillies
3 kaffir lime leaves
3 tbsp canola oil
2 cups coconut milk
1 tbsp palm sugar, finely grated
2 tbsp fish sauce
1 carrot, julienned
1/2 cup edamame beans, shelled, blanched
10 green beans, topped and tailed, blanched
12 snow peas, topped and tailed, blanched
1 cup broccoli, florets cut into bite sized pieces, blanched
1 whole snapper (approximately 850g), gutted, scaled
Canola oil for frying
1/2 cup coriander leaves
3 kaffir lime leaves, julienned
1/2 cup Thai basil, leaves, picked
2 red chillies, sliced
Steamed sticky rice, to serve
1. To make the crisp fried shallots, heat the oil in a saucepan to 165C. Add the shallots and cook until crisp and golden. Remove from the oil and drain on paper towels. Season with salt, allow to cool, then store in an airtight container until ready to use.
2. To make the red curry paste, place the galangal, garlic, coriander root, shallots, chillies and kaffir lime leaves into a small food processor and blitz to a fine paste.
3. To make the red curry, heat the canola oil in a large frying pan over medium heat and add the curry paste. Cook, stirring regularly, until fragrant and the oil starts to split out form the curry paste. Add the coconut milk and cook for a further 5-10 minutes until reduced and thick. Season with palm sugar and fish sauce.
4. To prepare the snapper, half fill a wok or large frying pan with canola oil and place over medium heat until it reaches 190C. Season the snapper with salt and pepper and very carefully lower the fish into the oil. Cook on one side until nearly done, then very carefully turn the fish over and cook on the other side. Carefully remove the fish from the oil. Drain off the excess oil on towels and then transfer to a large family style serving dish.
5. To serve, pour the curry sauce over the snapper to cover it. Combine all of the salad ingredients together in a mixing bowl and place over the fish. Top the salad with the fresh herbs, sliced chillies and crisp fried shallots. Serve sticky rice on the side.