Green Curry of Red Snapper

Name: Green Curry of Red Snapper
Yield: for 4
Cuisine: Asia
Ingredients: 30–60 g/1–2 oz Crisp-fried Ginger; a handful of pea shoots; ¼ tsp salt; coriander leaves; 2 tbsp rice vinegar; 1–2 tbsp olive oil; about 900 g/2 lb fillets of snapper, grey mullet or monkfish; 8 tbsp plain yoghurt or 175 ml/6 fl oz coconut milk; 6 tbsp Green Curry Paste

Preparation info

for
4

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This needs no introduction, except for the usual reminder that the fish must not be overcooked. Grey mullet or monkfish will be good alternatives to the snapper. Green curries are usually made with chicken or pork, but the flavour also suits fish very well.

Ingredients

about 900 g/2 lb fillets of snapper, grey mullet or monkfish
1–2

Asia
Fish course
Pescatarian
Gluten-free
Southeast Asia
Spicy

Method

Cut the fish fillets into pieces about 5 cm/ 2 inches square and 2 cm/ ¾<