Red Snapper on Rice with Red-Curry Carrot Sauce Recipe

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Glenda Published: April 13, 2021 Modified: September 8, 2021
Red Snapper on Rice with Red-Curry Carrot Sauce Recipe

How To Make Red Snapper on Rice with Red-Curry Carrot Sauce

This crispy and flaky red snapper is pan-fried in a luscious red curry sauce, then served on a bed of soft and fluffy rice, for a belly-filling dinner meal!

Preparation: 20 minutes
Cooking: 45 minutes
Total: 1 hour 5 minutes

Serves:

Ingredients

  • 1cupjasmine rice,or other long grain rice
  • cupswater
  • ¾lbcarrots,(about 4)
  • 1garlic clove
  • cupschicken broth,low sodium, canned
  • cupswhole milk
  • tbspasian fish sauce,(nam pla or nuoc mam)
  • tspred thai curry paste
  • tspbrown sugar
  • ¾tspsalt
  • 1tbspcooking oil
  • 2lbsred snapper fillets
  • cilantro leaves,optional
  • lime wedges

Instructions

  1. Rinse the rice until the water runs clear. Put the rice in a small saucepan with the water.

  2. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.

  3. Remove the pan from the heat and let sit, without removing the lid, for 10 minutes.

  4. In a medium saucepan, bring the carrots, garlic and broth to a boil. Cook, covered, over moderately low heat for about 15 minutes, until the carrots are tender.

  5. Puree the carrots, garlic and broth in a blender and pour back into the pan. Add the milk, fish sauce, curry paste, brown sugar and ½ teaspoon of the salt and bring to a simmer, stirring occasionally.

  6. In a large nonstick frying pan, heat the oil over moderately high heat. Season the fish with the remaining ¼ teaspoon of salt

  7. Cook the fish, skin-side down, for about 4 minutes, until golden. Turn, reduce the heat to moderate, and continue cooking for about 4 minutes longer for 1-inch-thick fillets, until just done.

  8. Mound the rice on plates and top with the fish and the sauce.

  9. Sprinkle with the cilantro and serve with the lime wedges, and enjoy!

Nutrition

  • Calories: 576.91kcal
  • Fat: 11.49g
  • Saturated Fat: 2.94g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 4.46g
  • Polyunsaturated Fat: 2.72g
  • Carbohydrates: 57.35g
  • Fiber: 3.52g
  • Sugar: 12.06g
  • Protein: 57.49g
  • Cholesterol: 96.22mg
  • Sodium: 1436.96mg
  • Calcium: 221.80mg
  • Potassium: 1606.72mg
  • Iron: 3.34mg
  • Vitamin A: 844.89µg
  • Vitamin C: 13.81mg
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