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Seared Red Snapper RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.


4 oz Red snapper fillet (with skin on)
1 oz Peanut oil

Thai curry sauce:
1 tb Thai red curry paste
2 tb Oil
1 c Coconut milk
1 ts Thai fish sauce (or soya sauce)
2 ts Palm sugar (or brown sugar)

Spinach leaves, blanched
1 Piece popadum,deep fried

  • Sauté snapper in hot pan with peanut oil, skin side down until crisp.
  • Cook on other side until done.
  • To make the Thai curry sauce heat oil in sauce pan, add curry paste and cook until bubbly.
  • Add coconut milk and bring to a boil.
  • Season with fish sauce and sugar, to suit taste.
  • Serve fish skin side up with curry sauce.
  • Garnish with fried popadum and deep fried spinach leaves.

Serves 1

Cindy Hartlin