Red Snapper with a Red Thai Curry Sauce
Tastebud pleaser.

Before we move into our next contributor, we would like to share another easy-to-make recipe from tastemaker and author Kat Jamieson from her cookbook, Blended, to rē•create for yourself or your loved ones.
Kat offers a seasonally-inspired holistic approach to cooking, entertaining, and living well. Think of her offerings as a beautiful guide inviting you to rē•spin your palate with delicious flavors.
The recipe below will make the perfect addition to an elegant brunch, luncheon, or family dinner.
Red Snapper with a Red Thai Curry Sauce
Serves 4
Ingredients:
- 2 tbsp olive oil
- 4 red snapper filets, skin on, deboned salt and pepper
- Four carrots, shredded into strips
- Four large bok choy quartered
- Two medium zucchini, fine diced
Sauce:
- 2 tbsp olive oil
- Three shallots, peeled and chopped fine
- Four cloves of garlic, grated
- 1 tbsp ginger, grated
- 3 tsp red curry paste
- 1 1⁄2 tbsp fish sauce
- One can unsweetened whole-fat coconut milk
- Two kaffir lime leaves (if you can’t find kaffir lime leaves, omit them!)
- 2 tbsp lime juice 1 tsp lime zest
Method of Preparation:
- Heat oil in a saucepan over medium-high heat. Add chopped shallot, ginger, and garlic and stir until tender, about 5 minutes.
- Stir in curry paste and fry the paste for 1 or 2 minutes.
- Add in the coconut milk, lime leaves, lime juice, zest, and fish sauce. Simmer gently.
- Meanwhile, heat a large non-stick skillet over medium-high heat. Add olive oil.
- Dry your fish filets very well, and take a sharp knife and create three small slits down the center of the skin.
- Season the fish with salt and pepper. Sear the fish skin side down, using your spatula to press the filets down evenly.
- Turn the heat down to medium and cook until the skin is crispy about 4 minutes.
- Next, turn the fish over and cook for one minute, just until the fish is cooked through.
- Remove the fish and wipe the pan out. Add water a quarter of the way up the pan, and add in the bok choy, carrot, zucchini, and a pinch of salt.
- Cover with a lid and lightly steam everything for about 3-4 minutes until the vegetables are cooked.
- Lay the vegetables into a bowl and place a filet of snapper on top.
- Carefully spoon the sauce into the bowl and garnish with a lime wedge and fresh herbs.
NOURISH