Steamed Coconut Curry Red Snapper

Ingredients

For 4 servings

• 4 red snapper fillets, scales removed, patted dry
• 2 cans full fat coconut milk
• 3 garlic cloves, minced
• 1 thumb-sized piece fresh turmeric, peeled and minced
• 1 thumb-sized piece fresh ginger, peeled and minced
• 3 red Thai chilies, thinly sliced
• 2 tablespoons fish sauce
• juice of 2 limes, juiced
• 1 tablespoon coconut sugar
• 2 kaffir lime leaves, chopped
• handful Thai basil leaves
• 2 tablespoons white sesame seeds
• 2 tablespoons black sesame seeds
• as needed extra virgin olive oil
• to taste salt

Method

1. 1

   Heat olive oil over medium heat. Add minced garlic, turmeric, ginger, and half of the chilies. Sauté until they release their fragrance.

2. 2

   Add coconut milk, lime juice, fish sauce, coconut sugar, and chopped kaffir lime leaves to the pan. Bring it to a gentle simmer.

3. 3

   Position your red snapper fillets in the saucepan. Cover the pan, and allow the fish to steam in the curry sauce for about 10-12 minutes until it's fully cooked.

4. 4

   Serve the steamed fish with a generous helping of curry sauce. Garnish with remaining sliced chilies, a sprinkle of black and white sesame seeds, and fresh Thai basil.

5. 5

   This dish matches perfectly with steamed rice or cauliflower rice for a low-carb alternative.