See Also: Deep fried snapper with steamed bok choi and a Thai coconut curry sauce(recipes)
Hard-fried fish in red curry with steamed jasmine rice(recipes)
Pan fried noodles with tofu, pak choi and soy dipping sauce(recipes)
Steamed Lobster, Stir Fried with Blackbean and Chilli Sauce(recipes)
Deep fried okra and tomato sauce(recipes)
Sea bass in coconut milk and ginger sauce with curry leaf potatoes, topped with asparagus cress(recipes)
Deep-fried Brie with stir-fried broccoli(recipes)
Blackened marlin and banana curry with spicy pak choi and cardamom rice(recipes)
Chicken stir-fried with pak choi(recipes)
Pad Thai (Thai Fried Noodles)(recipes)

Deep fried snapper with steamed bok choi and a Thai coconut curry sauce (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the snapper1 (600g/1lb 5oz) red snapper, scaled and filleted½ tsp medium curry powder½ tsp ground turmeric1 lime, juice only55g/2oz cornflourvegetable oil, for deep fryingFor the bok choi200g/7oz bok choi, leaves seperated½ lemongrass stalk, bruised and finely chopped2.5cm/1inch piece fresh galangal, peeld and finely chopped1 glass white wineFor the sauce1 tbsp vegetable oil1 shallot, peeled and finely chopped1 garlic clove, peeled and finely chopped1 birds eye chilli, finely chopped½ tsp medium curry powder1 lime, zest only3-4 lime leaves55g/2oz freshly grated coconut150ml/¼ pint double cream



Method



1. Preheat a deep-fat fryer or third fill a large saucepan with vegetable oil and heat. To check if the oil is to the correct temperature, drop a small cube of bread into the oil. If the oil sizzles and the bread turns golden, the oil is ready to use. (NB. Hot oil is very dangerous. Do not leave unattended.)2. Diagonally score the skin of each snapper fillet.3. In a small bowl mix together the curry powder, turmeric and lime juice then rub it into the scores on the fish.4. In a medium pan, mix together the lemongrass, galangal and wine. Place a steamer on top and bring to a simmer.5. Heat the oil for the sauce in a small saucepan.6. Sauté the shallot in the oil for two minutes until softened.7. Coat the spiced snapper fillets in cornflour then deep fry for 6-7 minutes or until cooked through and golden.8. Stir the remaining sauce ingredients into the shallot and simmer for 3-4 minutes.9. Steam the bok choi over the wine for two minutes or until just wilted.10. Using a metal slotted fish slice, carefully remove the fish from the oil and drain on kitchen paper.11. Serve the fish with the bok choi and curry sauce.