Crispy fried snapper, coconut scented curry sauce, sweet pepper, roasted cauliflower

Crispy fried snapper, coconut scented curry sauce, sweet pepper, roasted cauliflower

Main Course 

  • 5


  • Easy


  • Preparation time

  • Cooking time


  • Coconut curry sauce-Yields 1 litre or 2 portions
  • 4 tablespoons canola oil
  • 1 tablespoon ginger root, peeled and small dice
  • 2 tablespoons garlic, finely minced
  • 6 tablespoons of shallot, finely minced
  • 1 tablespoon palm sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons Madras curry powder
  • 1 teaspoon cayenne
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground tumeric
  • 3 whole leaves of kaffir lime leaves
  • 1 stalk of lemongrass pounded
  • 1/2 juice of lime
  • 1/2 cup of pineapple juice
  • 2 pieces of cloves
  • 3 cups of coconut milk
  • 2 tablespoons of salt
  • 1/2 cup of chicken stock or fish stock
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  • Vegetables:
  • 1/4 of cauliflower florets, blanched in salted water for 3 minutes
  • 1/4 of Romanesco cauliflower, cut into medium size florets, blanch for 3 minutes in salted water
  • 1/2 white onions , cut in to 4 wedges
  • 1 small red pepper, remove seeds and stem, cut into 8 pieces
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  • Fish:
  • 1 whole snapper, about 1.5 lbs., scale and guts removed
  • 1 liter or 4 cups of cooking oil
  • salt and pepper to season fish


Heat a heavy bottom pot and add in oil. Turn the heat to medium low and add in ginger, shallot, garlic, curry powder cayenne, cumin, coriander, tumeric, clove, kaffir lime and lemon. Cook and brown for 5 mins, turn the heat down if need be. Add in tomato paste, pineapple juice, coconut milk, palm sugar, fish sauce and lime juice and simmer for 30 mins, remove lime leaves, lemongrass, cloves and blend sauce in the blender till smooth, taste to adjust the seasoning.

Add 4 cups of oil in the All-Clad weeknight pan. Cut 4 incisions on each side of the filet, making sure not to cut through the bones. Pat the fish dry to remove as much moisture as possible and then season with kosher salt and pepper. Bring oil temperature to about 375-380 F. Slowly and carefully submerge the fish into the pan, turn the heat up as the oil temperature will drop drastically. Bring it back up to 375 F as quickly as possible using a thermometer and cook for about 5 minutes or until the fish is crispy and golden brown.

In a sauté pan, add in 2 tablespoon of oil and sear cauliflower, onions and peppers for 2 minutes. Heat up the curry sauce and add in vegetables. Serve fish on top of the curry sauce.

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