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Red Snapper With Red Curry Carrot Sauce for Two

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“This recipe makes a generous 2 servings. Place the cooked fish on a bed of white or brown rice and spoon the wonderful carrot sauce on top. I like to use tilapia but use your choice of mild fish. Adapted from Food and Wine's One Dish Meals.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan bring carrots, garlic and broth to a boil.
  2. Reduce heat and simmer 10-15 minutes, until carrots are very tender.
  3. Puree this mixture with a stick blender, food processor or regular blender; return to pot.
  4. Add milk, fish sauce, curry paste and brown sugar and bring to a simmer, then add salt to taste.
  5. In a large nonstick frying pan heat oil over medium heat.
  6. Add fish, skin side down if there is a skin.
  7. Cook for a couple of minutes, then turn over and cook until fish is just done.
  8. Cook time will vary according to the thickness of the fish.
  9. Mound cooked rice on plate, top with fish and then sauce.
  10. Sprinkle with cilantro to garnish.

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