Wednesday, July 14, 2010

Coconut-Crusted Fish with Red Curry Sauce

  • White fish (snapper, mahi, tilapia, cod)
  • Pinch of salt and pepper
  • Eggs
  • Panko
  • Shredded coconut
  • Oil
Dry off fish and season with salt and pepper.

Dip fish in egg wash and dredge in mixture of panko and shredded coconut; refrigerate to dry out breading.

Heat oil and fry fish on both sides. (Thin fish like tilapia will cook through, but thicker filets should be finished in the oven so that the outside does not burn before the inside cooks through.)

Red Curry Sauce
  • Oil
  • Red curry paste
  • Coconut milk
  • Sweet chili sauce (optional)
Heat oil and fry red curry paste to release the flavor.

When curry paste becomes fragrant, add coconut milk and stir to dissolve the paste.

Use sauce as-is or add sweet chili sauce to make a spicy/sweet sauce; adjust curry paste for desired spiciness.

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