Try this Seared Red Snapper W/thai Curry Sauce recipe, or contribute your own.
Suggest a better descriptionSaute snapper in hot pan with peanut oil, skin side down until crisp. Cook on other side until done. Reserve on side until sauce is ready. Thai Curry Sauce: Heat oil in sauce pan, add curry paste and cook until bubbly. Add coconut milk an bring to a boil. Season with fish sauce and sugar, to suit taste. Serve fish skin side up with curry sauce and garnish with fried pompadum and deep fried spinach leaves. *Pompadum: Savory Indian biscuit, very thin, very light and crisp. Source: Food & Wine the Westin Way Chef Tylun Pang, The Westin Kauai, Hawaii Typed in MMformat by cjhartlin@msn.com Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
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Serving Size: 1 Serving (400g) | ||
Recipe Makes: 1 | ||
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Calories: 1000 | ||
Calories from Fat: 863 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.9g | 128 % | |
Saturated Fat 49.1g | 246 % | |
Monounsaturated Fat 26.8g | ||
Polyunsanturated Fat 15.1g | ||
Cholesterol 41.4mg | 13 % | |
Sodium 565.3mg | 19 % | |
Potassium 1007.1mg | 27 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 15.1g | ||
Protein 27.8g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1000
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