Bite with Belkys: Pan-Fried Red Snapper with a Pineapple Curry Sauce from Coco Asian Bistro & Bar

The Chef & Owner: Mike Ponluang

The Restaurant: Coco Asian Bistro & Bar

The Dish: Pan-fried red snapper with a pineapple curry sauce

6 oz. red snapper filet

2 Tbs of vegetable oil

1 1/2 tsp of red curry paste

2 garlic cloves, minced

1 tsp shallots, diced

1/2 cup of coconut milk

1 oz. of pineapple, diced

1 tsp of palm sugar

1 tsp of fish sauce

salt, to taste

pepper, to taste

1/2 cup of almonds, crushed

1 grilled pineapple ring

-Start by making a sauce. In a hot pan with vegetable oil, saute curry paste, garlic and shallots. Then, pour in coconut milk, diced pineapple and palm sugar. If you can not find palm sugar at an asian specialty market, use regular sugar instead. Lastly, add fish sauce.

-Now, season the red snapper with salt and pepper. Next, coat it in crushed almonds and sear in a hot pan with oil.

-Finish the fish in a 350 degree oven for about two minutes.

First, place a grilled pineapple ring. Top it with the fish and the curry sauce. You can garnish with sliced almonds and fresh micro greens.

Serving Suggestion: Lychee Sakitini

Take a printed copy of the recipe to the restaurant and receive either a complementary martini or egg rolls. (Valid with the purchase of one entree) for dinner from December 1 - December 30, 2011.)

1841 Cordova Road Fort Lauderdale, FL 33316

(954) 525-3541

www.cocoasianbistro.com