• Prep Time 20 minutes
  • Cook Time 15 minutes
  • Serving For 1 people
  • Difficulty Normal

Recipe Description

THE Red Snapper is paired perfectly in this heavenly combination. The flavours of the Paneang sauce go well with the Hibiscus salad.

This recipe was first published in Flavours magazine.


Recipe Ingredient

  • For roasted chilli paste
  • 15large dried red chillies
  • 8 shallots, roasted
  • 6cloves garlic, roasted
  • 1cup dried shrimps. ground
  • 1tsp shrimp paste
  • 1/2tsp salt
  • 2cups vegetable oil
  • 3tbsp fish sauce
  • 1tbsp palm sugar
  • 3tbsp tamarind juice
  • For paneang paste
  • 10 large dried chillies, soaked and seeded
  • 10 cloves garlic, sliced
  • 5 shallots, sliced
  • 1/2tbsp kaffir lime rind, finely sliced
  • 1tsp galangal, finely sliced
  • 1tsp lemongrass, finely sliced
  • 1tsp coriander root, finely sliced
  • 1tsp salt
  • 1tsp shrimp paste
  • 1/2tsp white pepper
  • For paneang sauce
  • 1/4cup cooking oil
  • 1tbsp paneang paste
  • 1cup coconut milk
  • 1tbsp fish sauce
  • 1tsp palm sugar
  • kaffir lime leaves, shredded, for garnish
  • 200g red snapper fillet, marinated with black pepper, salt and olive oil
  • For hibiscus salad dressing
  • 1tbsp chilli paste, roasted
  • 1tbsp lime juice
  • 1tsp fish sauce
  • 1tsp palm sugar
  • 1tsp bird eye chilli, chopped
  • 1cup hibiscus petals
  • 1cup Indian pennywort leaves
  • 1/2cup Vietnamese corriander leaves


    For roasted chilli paste
  1. Pound all the ingredients to form a paste. In a pan, heat the oil then fry the paste till fragrant. Season with fish sauce, tamarind juice and palm sugar, stirring well.
  2. For paneang paste
  3. Pound all the ingredients to make a fine paste.
  4. For paneang sauce
  5. In a pan, heat the cooking oil over medium heat, then add the curry paste and cook till fragrant. Add the coconut milk, then season with fish sauce and palm sugar. Reduce heat and simmer for 10 minutes.
  6. To cook fish steak:
  7. Pan grill the fish until cooked.
  8. For hibiscus salad dressing
  9. In a bowl, combine the salad dressing ingredients and mix well. Add the hibiscus, pennywort and corriander leaves and toss with the dressing.
  10. To assemble:
  11. Place the fish steak on a serving plate and pour the paneang sauce over it, then sprinkle with kaffir lime leaves. Serve with the hibiscus salad.

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