Red snapper with ginger and coconut curry

Heat oven to 70°C

1. Season 2 red snapper (or red sea bass) filets generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.

2. Add 2 teaspoons oil to the skillet. Add a julliened spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add 1 tbsp minced ginger and 1 tsp dried turmeric and cook, stirring frequently, 1 minute. Add a julliened carrot, 80g halved snow peas and 80g green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes.

3. Add a tin of coconut milk to a saucepan and 1 tablespoon red curry paste, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. 

Divide the sauce among 2 shallow bowls. then the vegetables and the fish, garnish with coriander (and as I had some left over courgette flowers I added them as well) and serve.(Here Patrick Jamon's original recipe)