![](https://zimmysnook.ca/wp-content/uploads/2020/09/IMG_8263-1024x1024.jpg)
Pan Fried Wild Vermilion Snapper (B-liner) with Green Curry.
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.
The trick to developing great flavours in such a short time, is a jar of green curry paste. All you need to do is open the jar and scoop out a couple of tablespoons… easy peasy!
Ingredients
- 2 whole wild Vermilion snapper (B-liner) 14-16 ounces (400-450g) each, cleaned and scaled
- 4 tablespoons Thai green curry paste, divided
- ½ bunch cilantro (remove a few stems and finely chop enough for 1 tablespoon)
- 14 oz (400ml) can light coconut milk
- 2-3 short Thai red chillies slice in half lengthwise (leave attached at the stem)
- ½ tablespoon brown sugar
- ½ teaspoon fish sauce (optional but recommended)
- Olive oil
- Salt & pepper
- 1 lime (½ for juice, half cut into 4 wedges for serving)
- Suggested: Make a simple arugula salad with onions, celery, tomatoes, dressed with 4 tablespoons olive oil, 2 tablespoons red wine vinegar, salt and pepper to taste.
Preparation
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. Bring to a boil then simmer on low until ready to serve.
Note: if making 10 minute rice, start it now.
Place a large nonstick skillet on a medium-high heat.
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 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.
Cook 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).
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Place salad (or greens of your choice) on a platter.
Sit the snappers on top, spooning over any spicy oil from the pan.
Serve with coconut curry sauce, rice, lime wedges and cilantro.
![Two pan fried wild Vermilion snappers (B-liner) surrounded by salad ingredients.](https://zimmysnook.ca/wp-content/uploads/2020/09/IMG_8246-1024x1024.jpg)
In addition to this Pan Fried Wild Vermilion Snapper (B-liner) with Green Curry recipe, you can find more of my favourite seafood recipes here.
Proud Hestan Culinary Ambassador. Opinions in this post are my own.
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