Bangkok snapper
2
- Prep Time5 min
- Total Time5 min
- Makes2 servings
Ingredients
2 tbsp all-purpose flour
1 tps curry powder
1 tsp ground cumin
1 tsp paprika
2 skinless red snapper fillets, or salmon fillets, each about 250 g
2 tbsp butter
1 tbsp olive oil
3 small garlic cloves, minced, or 1 tbsp bottled chopped garlic
3 tbsp chopped fresh chives, or 1 sliced green onion (optional)
Instructions
In a pie plate or large plate, stir flour with seasonings. Remove and discard fish skin if there is any. Lightly coat fillets with flour mixture, then shake off excess.
In a non-stick frying pan just large enough to hold fillets, melt butter with oil over medium heat. Add fish. Reduce heat to medium-low. Cook, uncovered, until a golden crust forms on bottom of fish, 3 to 5 minutes. Carefully turn fish over and continue to cook, occasionally spooning any butter-oil mixture in pan overtop fillets, until a knife tip inserted in thickest part of fish comes out warm, from 3 to 4 more minutes.
Remove fish to warm dinner plates. Stir garlic into butter mixture in pan. Stir constantly until fragrant, from 1 to 2 minutes. Spoon over fish. Sprinkle with chopped fresh chives. Great with crisp green beans and boiled new potatoes.
Nutrition (per serving)
Calories 432, Protein 48.2g, Carbohydrates 8.9g, Fat 21.9g, Fibre 0.8g, Sodium 1318mg.
Low heat during cooking produces a super-moist fish that is mellow and tender on the inside, while the outside has a flavourful crusty coating of exotic Eastern spices.
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