Silver Nectar-Red Snapper in Spicy Coconut Sauce
Ingredients:
2 Tbls Vegetable oil
1 small onion, chopped fine
1 clove garlic, chopped fine
1/2 tsp red chili sauce (such as Suracha) - or more to taste
1 Tbs ginger, grated
2 tsps ground coriander
1/4 cup Cilantro leaves, chopped
1 tsp ground tumeric
1 tsp ground cumin
1 tsp garam masala
1/2 tsp salt
13.5 ml (one can) coconut milk
1 lb red snapper fillets, skinned, bones removed
Heat the oil in a large saucepan over moderate heat. Cook onion and garlic until softened. Add chili sauce and ginger and cook for one minute. Addground coriander, cumin, tumeric, garam masala, and salt and stir for one minute. Add the coconut milk and simmer for 2 minutes or until sauce starts to thicken. Add the snapper and poach for 5 to 8 minutes until fish is done. Serve snapper and sauce over rice and garnish with cilantro leaves.
Serves 4
