SERVES 3
INGREDIENTS:
FOR THE SNAPPER MARINADE
3 Snapper Fillets (whole)
Zest & Juice of 1 Lime
1 tsp. Turmeric (ground)
1 tsp. Cumin (ground)
FOR THE FRAGRANT RICE
1 Red Onion (finely diced)
2 Green Chillies, (seeded & finely diced)
4 Cloves Garlic (crushed)
1 tsp. Kaffir Lime Leaves
¼ tsp. Cardamom (ground)
¼ tsp. Ginger (ground)
250ml Coconut Milk (full fat)
250ml Chicken or Vegetable Stock
2 Cups of Brown Rice & Quinoa (cooked)
S&P (season to taste)
Coconut or Olive Oil (for cookin
TO SERVE:
60g Baby Spinach Leaves
Coriander Leaves (torn)
METHOD:
In a bowl mix together turmeric, cumin and a little bit of sea salt and cracked pepper. Add the lime zest and juice. Immerse snapper fillets in marinade and cover and refrigerate for 1 hour.
Heat the oil in a large frying pan over a medium – high heat, add the onion and cook for 3-4 minutes or until translucent.
Throw in the chilli, garlic and ginger, and cook for 2 minutes or until fragrant. Stir in the ginger, cardamom, and kaffir lime leaves, then add coconut milk and stock. Bring to the boil; reduce to a low-medium heat and simmer, covered, for 7 – 10 minutes.
Whilst the curry sauce is simmering away, heat 1-2 TBLS of oil in a large non-stick frypan; pan fry marinated snapper fillets until golden and cooked.
Combine curry sauce with brown rice.
Serve snapper with fragrant rice, baby spinach leaves and freshly torn coriander leaves.