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Pan fried snapper with ginger & coconut
4 snapper fillets (approx. 160g each)
KEEN'S Traditional Curry Powder
2 tbsp oil
1 cm cube ginger, sliced finely
1/2 cup snow peas, sliced
1 small zucchini, sliced
4 tbsp coconut cream
Coat fish fillets with KEEN’S curry powder and oil, pressing the curry powder evenly onto the fish.
Place the coated fish in a hot frying pan and cook for approximately 4 minutes on high. Reduce the heat to medium then gently turn the fish.
Add the ginger, snow peas, zucchini and coconut milk to the pan and allow to cook for a further 4–5 minutes.
Serving suggestion: Serve each fillet on a bed of rice, then top with vegetables and drizzle with coconut sauce.
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