The inspiration for this Thai Red Curry Red Snapper is a recipe I received from SITKA SALMON SHARES. The fish name is red snapper but it really is YELLOWEYE. Red snapper is a warm water fish and this yelloweye is a rockfish from Alaska. It is a whitefish that is very tender but has not been fished or served much because it has a lot bones. I really enjoyed the fish. It is mild and firm enough to stand up to spices and cooking.
What I love about this dish, and what you will so enjoy, are the flavors, textures and lightness in this recipe. The sauce or braising liquid is so simple. The primary liquids are coconut milk and soy sauce. The liquid is infused with Thai red curry paste, ginger and garlic. It is that easy and it really provides a depth of flavor. Whatever your cooking experience level is, will not affect your ability to make this recipe. Additional texture in the dish comes from the vegetables including the onions, red peppers, celery and carrots. The dish is finished off with fresh spinach.
I have made a number of broth or liquid purée type seafood dishes before but this Thai Red Curry Red Snapper is tops. If you want to see a few other options check out my SINGAPORE SEAFOOD CURRY, a SPICY MEXICAN SEAFOOD and my INDIAN SPICED SALMON IN A CURRY SAUCE. I believe these recipes show the versatility of seafood. You can do so much more than grill or pan fry the fish.
The cast of characters.
The developing of the sauce and the sautéing of the vegetables.
The sautéing of the red snapper.
Thai Red Curry Red Snapper
A very tasty Thai dish - Thai Red Curry Red Snapper - a dish that is a perfect weeknight meal because it requires little prep and comes together easily.
- 1 1/4 Lbs Red Snapper (Yelloweye)
- 3 Stalks Celery rough chop
- 1 Whole Yellow Onion diced
- 3 Ounces Baby Carrots
- 1 Bunch Fresh Spinach
- 3 Cloves Garlic minced
- 2 Inches Ginger grated
- 1 Tbsp Red Curry Paste
- 15 Ounces Coconut Milk
- 2 Tbsp Gluten free soy sauce
- 2 Tsp Cumin
- 1 Tsp Coriander
- 1 Tsp Salt
- 1 Tbsp Old Bay Seasoning
- 2 Tbsp Olive Oil divided
- 2 Cups Rice
Prepare the rice according to box instructions.
Prepare all the vegetables. Heat a skillet and add 1 tbsp olive oil on medium heat. Begin by adding the onions and garlic and spices. Cook for 3 minutes until it begins to soften. Add in the rest of the veggies and the ginger. Mix well and cook for 2 minutes. Add in the liquids and the red curry paste. Simmer for 5 minutes.
Meanwhile, heat a second skillet on medium heat and add the oil. Once warm, add the seasoned red snapper and cook 4 - 5 minutes per side.
Finish by plating with a bunch of veggies in a dish topped with the red snapper over white rice.
Serve and enjoy!