March 18, 2025
Home About Techniques Contact
Wednesday, December 10, 2014

Sauteed Pacific Snapper with Curry Kamuela Tomato Sauce

How to make Sauteed Pacific Snapper with Curry Kamuela Tomato Sauce Recipe

4 SERVINGS

Ingredients:
2 tablespoon Olive oil
2 Garlic cloves, 1/4 inch (.6 cm) dice
1 tablespoon Ginger, minced
1 stalk Lemongrass, chopped
1 tablespoon Fennel seeds
1 tablespoon Red curry paste
4 tablespoons Dry white wine
3 cups Tomatoes, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 cup Heavy cream
To taste Salt and black pepper
4 each Snapper fillets

Method:
Heat 1 tablespoon (1/2 ounce, 14 ml) oil over medium heat.

Add the garlic, ginger, lemongrass, fennel seeds, and curry paste. Cook and stir 2 minutes.

Add the wine and reduce by half.

Add the tomatoes; cook 10 minutes.

Add the cream and bring to a boil.

Puree the sauce and strain through a fine-mesh sieve. Correct consistency (if too thin, reduce by cooking further). Season with salt and pepper. Keep warm.

Heat remaining oil and sauté fish.

Place each fillet on a warm plate and serve with the sauce.
  • Blogger Comment
  • Facebook Comment

0 comments:

Post a Comment

Copyright Law © 2015 Taste USA All Right Reserved
Designed by USA