1 whole snapper, about 2 pounds, cleaned
2 tablespoons oil
2 tablespoons curry paste
1 can coconut milk
3 tablespoons sugar
¼ cup fish sauce
1 small red pepper, julienned
1 jalapeño, seeded and julienned
A small handful of cilantro leaves or basil chiffonade
- Put three slices in each side of the fish and season both sides with salt and pepper.
- Heat one tablespoon of oil in a large skillet over medium high heat until just smoking. Place the fish in the skillet and cook until the skin is crispy, about 3-5 minutes. Flip the fish over and cook the other side. Remove the fish to a plate.
- Add curry paste to the pan and sauté for a minute, add the coconut milk, sugar and fish sauce. Bring to a simmer, stirring to ensure smoothness.
- Return the fish to the pan, cover and simmer until cooked through, about 10 minutes.
- While the fish is simmering, heat the remaining tablespoon of oil in another skillet over medium high heat. Add the julienned peppers, season with salt and pepper and sauté until al dente.
- Place the fish on a platter, pour the sauce over it and garnish with the peppers and cilantro or basil. Serve with rice.