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Pan Seared Kerala Red Snapper  star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png

Pan Seared Kerala Red SnapperPan Seared Kerala Red Snapper

Chef

:Ramola Bachchan

Recipe Servings

:2

Recipe Cook Time

:45 Minutes
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This is a signature dish of Manre, pan seared Kerala red snapper with a coconut and kafir lime broth. Served with sauteed vegetables and wild rice. Did you know that red snapper is low in saturated fat and sodium. It is also a very good source of protein.

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Ingredients

  • For the fish:

    1 fillet of red snapper fish cut into 2

    1 Tbsp (to marinate) + 2 Tbsp olive oil (to pan sear)

    1 tsp garlic, minced

    3-4 kafir lime leaves

    Salt and pepper, a pinch


    For the coconut and kafir lime broth:

    1 Tbsp olive oil

    1 tsp chopped garlic

    2 Tbsp chopped onions

    1 tsp galangal (Thai ginger)

    2 kafir lime leaves

    1 Tbsp green curry paste

    5 Tbsp coconut milk


    For the vegetables:

    1/2 Tbsp olive oil

    1 tsp garlic, minced

    3-4 broccoli florets

    3-4 zucchini julienne

    3-4 red pepper julienne

    3-4 green peppers julienne

    3-4 yellow peppers julienne


    For the wild rice:

    1 Tbsp butter

    1 cup wild rice, boiled


    Garnishing:

    1 lemon wedge

    2-3 sprigs cilantro/ coriander

Method

For the fish:

Fish marinated in garlic and olive oil with a little seasoning. Roll and stuff with Kafir lime leaves.

Put a little olive oil in the pan and then sear the fish till it gets a light brown color.

Transfer the fish into the oven for about 15 minutes at 180 degrees C.


For the coconut and kafir lime broth:

Add olive oil in the pan. Add chopped garlic and onions and let it brown slightly.

Add some galangal and some Kafir lime leaves. Lightly saute the mixture.

Add some green Thai curry paste and once it is nicely blended add some coconut milk to soften the taste and mix well and then put it aside and leave it to cool.


For the vegetables:

Saute the vegetables in olive oil with a spoon of garlic and onion and salt for seasoning.


For the wild rice:

Wild rice sauteed lightly in a little bit of butter and once heated nicely put it in a ramekin dish so it can be served molded.


Plating up:

De-mould the rice on a plate and put the fish and vegetables. Then drizzle the sauce on the fish. Garnish with some cilantro and a lemon wedge.

Serve.

Key Ingredients: Fish, Olive Oil, Garlic, Onion, Coconut Milk, Zucchini, Butter, Kaffir Lime, Salt, Black Pepper, Broccoli, Bell Pepper, Rice, Coriander Leaves, Lemon Rind


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