RECIPE > ENTRÉE > PAN-FRIED FISH WITH BASIL AND CITRUS FRUITS Print

PAN-FRIED FISH WITH BASIL AND CITRUS FRUITS

Ingredients:

1 tbsp. Mae Ploy Red Curry Paste

4 pcs. Red snapper (225g./each), filleted

6 tbsp. Olive oil

10 bunches peppercorns, crushed

2 oranges, 1 peeled and sliced and 1 squeezed

3 tbsp. Lemon juice

2 tbsp. Plain flour

1 tbsp. Butter

2 pcs. Drained canned anchovy, choppped

4 tbsp. Fresh basil, shredded

Instructions:

1. Place the fish fillets in a single layer in a shallow dish.

2. Gently rub the fish with Mae Ploy red curry paste and pour over the olive oil and sprinkle with the crushed peppercorns.

3. Lay the orange slices on top of the fish.

4. Cover the dish, and leave it to marinate in the fridge for at least 4 hours.

5. Lift the fish out of the marinade, and pat dry on kitchen paper.

6. Reserve the marinade and orange slices.

7. Dust the fish lightly with flour.

8. Heat 3 tbsp. of the reserved marinade in a large frying pan.

9. Melt the butter in the pan with the remaining marinade.

10. Add the anchovies and cook until they begin to disintegrate.

11. Stir in the orange and lemon juice, simmer for 5 - 10 minutes.

12. Stir in the basil.

13. Pour the sauce over the fish and garnish with the orange and lemon slices.