Coconut Curried Snapper with Sesame Scented Spinach
1. Yellowtail Snapper Filets - 7 oz ea - 2
2. Tomato - 3 TBL - Seeded, Pulp Removed, Small Dice
3. Ginger - ½ tsp. Grated on a Zester
4. Lemongrass - 1tsp finely minced
5. Cilantro - Chiffonade - 1 TBL
6. Lime - Thinly Sliced - 4 slices
7. Kefir Lime Leaf - 2 ea
8. Sesame Oil - 2 TBL
Coconut Milk - 10 Oz + ½ cup
Madras Curry Powder - 1 TBL + ½ Tsp for seasoning fish
Bamboo Rice - 2 Cups
Water or Chicken Stock - 2 Cups
Baby Spinach - Washed and Tightly Packed (4 Cups)
Sesame Oil (2 TBL)
White Sesame Seeds (1/4 Tsp)
Black Sesame Seeds (1/4 Tsp)
Baby Micro Herb for Garnish such as Micro Cress, Purple Amaranth and Micro Cilantro
Generously season the snapper filets on both sides with salt, pepper and the ½ Tsp of madras curry powder.
Set aside while you assemble the remainder of the dish.
Divide the remainder of ingredients 2 though 7.
In a wide sauté pan, make two small piles with the ingredients, about 4 inches apart (or just enough so the filets, when laid on top, will not touch each other).
Lay one snapper filet on top of each pile,
Pour the coconut milk around the fish, and season with salt pepper, and the remaining tablespoon of curry powder, wrap with foil and refrigerate.
Saute Spinach with Sesame Oil.
Sprinkle with Sesame Seeds.
Cook the Rice using 11/3 cup water for every 1 cup of rice.
Place in a pot with a tight fitting lid and place on high heat until it comes to a boil.
At the boil, reduce the heat to low, add the coconut milk and simmer, covered for approx. 25 min, or until al dente.
Uncover, and fluff gently with a fork.
Place the covered fish in a 400 degree oven for approximately 8 Minutes (cooking times will vary).
Remove and uncover.
Plate as Shown, Garnish with Micro Herb Salad.
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