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Red Snapper in Coconut Sauce



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  • Cooking Time: N/A

Red Snapper in Coconut Sauce

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

In a wok, heat the oil over medium heat. Add the onion, garlic, ginger,
chiles and lemongrass. Cook, stirring constantly, until the onions turn
golden, 3 to 4 minutes. Add the six spices and continue stirring 1 to 2
minutes. Add the coconut milk, bring the mixture to a boil, cover the pan
and reduce the heat to low. Simmer 5 minutes, stirring once or twice.
Remove the lid, gently stir in the fish and salt, cover and cook over low
heat for 8 to 10 minutes or just until the fish is cooked through. Taste
the sauce for seasoning. The spices can be removed at this point or you can
allow the diners to do so with their own portions. Pour the fish and sauce
into an attractive serving bowl; garnish with cilantro, chile and lime
wedges. Serve at once with rice.

Cal. 317/ Total fat 17g/ Sat. 1g/ Chol. 52mg/ Sdm. 392mg/ Carbo. 10g/ Prot.
30g/ Om-3 .4g -recipe created by Susan Fuller Slack CCP

Ingredients:

3 tb Canola oil
1 md Onion; halved and thinly
-sliced
2 Cloves garlic; minced or
-pressed
1 Quarter-size slice fresh
-ginger; peeled and finely
-minced
1 sm Whole fresh red or green
-chiles; up to 2, cored,
-seeded,finely minced
1 ts Minced lemongrass; (about
-1/2 stalk), up to 2
1 1-inch piece cinnamon stick
2 Whole cloves
3 Whole green cardamom pods
1/4 ts Ground turmeric
1/4 ts Ground cumin
1/8 ts Freshly ground black pepper
1 1/2 c Coconut milk; preferably
-low-fat
1 lb Red snapper fillet; cut in
-1inch pieces, OR large
-shrimp, peeled and
-deveined, , up to 1-1/4
1/2 ts Salt or to taste
2 tb Shredded fresh cilantro
-leaves
Yellow or red chile or bell
-pepper flower; (for
-garnish)
Fresh lime wedges

Serves:

4 Servings

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