Carl Jensen’s Red Curry Baby Snapper

One of my favourite local restaurants serve this amazing deep fried Thai Red Curry Baby Snapper. Unfortunately, we only dine at Jensen’s for special occasions, but when we do and I see this on their menu, this is what I order. Deep fried whole Baby Snapper in the perfect blend of Thai spices-sweet, sour,salty and just the right kind of creamy spicy. The skin is crispy and the flesh within is moist and succulent and that red curry sauce is sensational.

Carl Jensen’s Baby Snapper in Red Curry Sauce as featured in their website.

What you need to make Red Curry Snapper..

• Baby Snapper – This is the case where fresh is best. Select whole baby snapper for the best flavour and texture.
  
• For the Red Curry Sauce- Red Curry Paste (I use Masseri Brand Red Curry Paste) and Coconut Cream. You also need onion garlic and some kaffir lime leaves to add a citrusy fragrance
• Your Choice of Vegetables- I like to add snow peas, button mushrooms, red capsicum for colour and flavour, baby corn and some sliced eggplants. Any combination of these veggies work well.
• For Garnish – Coriander, finely sliced Chilli, Thai Basil or finely chopped Parsley.

Easy does it…

• Have the fishmonger clean and scale the snapper. Rinse the snapper, and pat dry with paper towels. Make about 3-4 diagonal slashes on each side of the fish. This makes it easier to cook evenly and also it allows the flavours to fully penetrate. Season generously with salt and pepper. Dredge with cornflour or rice flour, then shake off the excess.
• In a saucepan place enough cooking oil to come halfway full. Heat on medium high. When the oil is hot enough (bubbles will rise to the surface if you stick a chopstick in), carefully lower the fish into the hot oil. Cook for about 6 minutes and flip to the other side cook another 6 minutes or until the fish is golden all over and the skin has become crispy. Remove from the oil and drain in paper towels.
• Meanwhile, make the red curry sauce. Sauté sliced onions in a little bit of cooking oil until soft and wilted. Add minced garlic, then the curry paste. Mix with a wooden spoon until well combined. Add coconut cream and bring to a boil. Add veggies you are using and cook until the veggies are crisp tender and the sauce has thickened slightly. Remove from heat. Set aside.
• If you want to serve the snapper on it’s side like the photo, fry the snapper standing on its side (and curled around) in a smaller saucepan . After about five minutes, flip the fish into the other side.
  

Serve and Enjoy…

• Place the red curry sauce in a serving platter. Place the fried fish on top of the sauce. Sprinkle more sliced chilli and coriander or parsley.
• Serve with steamed rice or crusty bread and lemon or lime wedges and let each bite transport you to tropical destinations.
• A whole fish can be a little bit daunting to eat to the uninitiated, so I have included the video on how to fillet the fish as shown by the masters at Jensen’s.

Carl Jensen’s Copycat Red Curry Baby Snapper

Recipe by Lola AdeleCourse: MainCuisine: AsianDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 1 plate sized Red Baby Snapper about 700g

• Salt and Pepper to taste

• Cornflour or Rice Flour for dredging

• Cooking Oil for deep frying

• Red Curry Sauce

• 1 x 114g Maesri Red Curry Paste

• 1 x270ml can Coconut Cream

• 1 Onion, peel and sliced

• 1 teaspoon minced Garlic

• 1 teaspoon Cooking Oil

• 1 cup Mixed Veggies( bok choy, sliced capsicums, baby corn, snow peas), of your choice

• To Serve
  

• Steamed Rice

• Lemon or Lime Wedges

• chopped Parsley or Coriander, optional

Directions

• Pat the fish dry with paper towels. Score the fish diagonally at about 2cm intervals on both sides. Sprinkle liberally with salt and pepper. Dredge both sides with corn flour or rice flour removing any excess.
• Heat oil in a deep saucepan(about 1/3 full), until a piece of bread sizzles and becomes golden. Or dip a chopstick in the oil. It should form bubbles around it.
• Carefully slide the fish into the hot oil and cook for about 5 to 6 minutes each side or until the skin is golden and crispy. Transfer to a plate lined with paper towels.
• Red Curry Sauce
• Sauté sliced onion until soft and wilted. Add the curry paste and cook for 2 minutes until aromatic.
  
• Pour the coconut cream over the curry paste, stir and let it come to the boil. Add veggies of your choice and continue cooking until the veggies are crisp tender and the sauce has thickened slightly. Remove from heat.
• To Serve
• Place the half of the sauce down the centre of a serving platter. Place the fried fish on top, and spoon the remaining sauce over the fish. Arrange the veggies around the fish. Sprinkle with extra sliced chilli, chopped coriander or parsley if desired.
• Serve with steamed rice and lemon or lime wedges. Enjoy!