Pan Fried Wild Vermilion Snapper (B-liner) with Green Curry

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).