Steamed Coconut Curry Red Snapper

Ingredients

For 4 servings

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

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.