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Ingredients
- 4 dried red chillies
- 100g/4oz shallots
- 3 garlic cloves, chopped
- 2 lemon grass stalks, white part only
- and tough outer layer removed, finely sliced
- 4 fresh coriander roots
- 2 teaspoons grated lime zest
- 1⁄2 teaspoon green peppercorns, roughly chopped
- 125ml/4fl oz vegetable oil
- 4 skinless snapper fillets, about
- 200g/7oz each
- 125ml/4fl oz coconut milk
- 1 tablespoon Thai fish sauce
- 4 kaffir lime leaves, finely shredded
- 2 tablespoons freshly squeezed lime juice
Instructions
- Soak the chillies in a bowl of boiling water for 15 minutes. Drain and
chop roughly. - Put the chillies, shallots, garlic, lemon grass, coriander, lime zest,
peppercorns and 1 tablespoon of the oil in a blender or food processor,
and purée until a smooth paste forms. Spread the paste over one side of
each snapper fillet. - Heat the remaining oil in a large heavy pan. Cook the snapper fillets for
3 minutes on each side until just cooked. - Stir together the coconut milk, fish sauce, lime leaves and lime juice in a
bowl or jug. Pour over the snapper fillets, and simmer for 3 minutes.
Serve hot
