1 pound fillet of fresh red snapper
2 tablespoons olive oil
2 green peppers, cut into medium sized pieces
1 Spanish onion, chopped
3 cloves garlic, minced
1 tablespoon hot pepper sauce3 tablespoons canola oil
1 onion, halved and thinly sliced
2 cloves garlic, minced or pressed
1 slice fresh ginger, quarter-size; peeled and finely minced
2 green chilies, whole, fresh
2 teaspoons lemongrass, minced
1 piece cinnamon stick
2 whole cloves
3 cardamom, whole green pods
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/8 teaspoon fresh ground black pepper
1 1/2 cup coconut milk
1 1/4 pound red snapper fillets, cut into 1-inch pieces
1/2 teaspoon salt
2 tablespoons cilantro leaves, fresh, shredded
green chilies, for garnish
Lime wedges


In a wok, heat the oil over medium heat. Add the onion, garlic, ginger, chilies 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.

Pour the fish and sauce into an attractive serving bowl; garnish with cilantro, chili and lime wedges. Serve at once with rice.




This recipe is from How To Cook Fish -

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