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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.
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