Red Snapper Steak with Paneang Steak with Paneang Sauce and Hibiscus Salad.

Red Snapper Steak with Paneang Sauce and Hibiscus Salad

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.

 

Print Recipe
Print Recipe
Ingredients
For roasted chilli paste
For paneang paste
For paneang sauce
For hibiscus salad dressing
Instructions
To make 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.
To make paneang paste:
  1. Pound all the ingredients to make a fine paste.
To make paneang curry sauce:
  1. 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.
To cook fish steak:
  1. Pan grill the fish until cooked.
To make salad:
  1. In a bowl, combine the salad dressing ingredients and mix well. Add the hibiscus, pennywort and corriander leaves and toss with the dressing.
To assemble:
  1. 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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