Sizzling Snapper with Coconut-Lemongrass Curry, Pineapple and California Golden Raisin Fried Rice

Submitted by: Jason Rogers

Have everything ready so snapper comes to the table sizzling.
  • Yields Serving size 538g
  • Details


      Coconut-Lemongrass Curry

      • 2 tablespoons olive oil
      • 1 cup carrots, chopped
      • 1 cup celery, chopped
      • 2 cups yellow onions, chopped
      • 1 cup chopped fresh cilantro and basil
      • 1/2 cup fresh gingerroot
      • 1/4 cup fresh garlic
      • 3 stalks lemongrass, crushed
      • 3 lime leaves, chopped
      • 2 cups white wine
      • 3 cups coconut milk
      • 1 cup heavy cream
      • 2 teaspoons curry paste
      • 1 cup mirin
      • Salt and sugar, to taste

      Pineapple-Raisin Fried Rice

      • 2 tablespoons olive oil
      • 1/4 cup minced fresh garlic
      • 1/4 cup minced fresh gingerroot
      • 2 cups diced pineapple
      • 3 cups (1 pound) cooked jasmine or glutinous rice
      • 1/4 cup sesame oil
      • 1 cup California golden raisins
      • 1/4 cup soy sauce
      • 1/4 cup chopped fresh chives


      • 8 portions (3 ounces each) of Opakapaka or Onaga fillets, scaled and skin on
      • olive oil


      • 1/2 cup fresh gingerroot; peeled, thinly sliced, julienne and fried crisp
      • 8 quail eggs


      Coconut-Lemongrass Curry

      In a heavy bottomed saucepan, heat the olive oil over medium heat. Add all the vegetables, herbs, ginger, garlic, lemongrass and lime leaves and cook until translucent. Add the white wine and reduce by half. Next, add the coconut milk, cream, curry paste and mirin; simmer for 20 minutes. Remove the pan from the heat and pass curry through a strainer into a clean saucepan. Correct the seasoning with salt and sugar and keep warm until ready to serve.

      Pineapple-Raisin Fried Rice

      Heat a medium-large wok or teflon pan until hot. Add the olive oil, garlic and ginger, stirring constantly. Next, add the pineapple and sauté for a moment. Add the rice, sesame oil, raisins and soy sauce and sauté until lightly crisp. Keep warm until ready to serve.

      To Serve

      Heat small amount of oil in a large sautépan. Add the snapper and sauté until crisp on the outside, but medium-rare on the inside (145°F). Stir chives into fried rice and serve with curry spooned over. Garnish with quail egg and ginger crisps.

      Nutrition Facts Per Serving

      Calories 840 (50% from fat); Total Fat 48g (sat 28g, mono 12g, poly 5g, trans 0g ); Cholesterol 70mg; Protein 25g; Carbohydrate 64g; (Dietary Fiber 6g; Sugars 36g; ); Iron 4mg; Sodium 420mg; Calcium 116mg; Potassium 1119mg

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