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Thai Style Red Snapper with Vegetables

From Our Kitchen

Preheat Oven to 350ºF


2 lbs. fresh Red Snapper
2 13.5 oz. cans coconut Milk
2 Tbsp. green curry Paste
1 Tbsp. fish sauce
1 ½ Tbsp. soy sauce
1 Tbsp. sugar
1 Tbsp. lime juice
2 tsp. ginger, chopped
2 tsp. garlic, chopped
4 bunches baby bok choy, chopped
½ lb. sugar snap peas
2 carrots, cut into matchsticks
½ lb. oyster mushrooms, sliced
1 small yellow onion, thinly sliced
½ cup edamame beans
⅔ cup scallions, chopped
2 Tbsp. cilantro, chopped
3 Tbsp. olive oil
cooked Basmati rice


Heat oil in a wide pot over medium high heat. Add mushrooms and cook for 2 minutes. Add carrots and yellow onion and cook for 2 minutes. Add ginger and garlic and cook for 1 minute. Add fish sauce, soy sauce, and curry paste. Then add coconut milk.

Remove from heat and stir in sugar, bok choy, and snap peas. Place snapper in pan and spoon sauce on top. Cover and put in over until fish is cooked, about 8-10 minutes. Remove fish from pan. Stir in cilantro, edamame beans, scallions, and lime juice. Divide basmati rice onto plates. Arrange vegetables on rice. Place snapper on top and spoon remaining sauce on top.