Snapper in light curry sauce

• 3 lb red snapper filet (or other white fish that is not too thin)
• 2-3 tsp. curry powder
• fresh ground black pepper
• 1 tsp ground dried ginger or 1-2 tsp grated fresh ginger (optional)
• 1 can organic light coconut milk, well shaken
• juice of 1 lime
• several tsp soy sauce with ponzu (or plain soy sauce, Japanese style preferred)

 

1. Sprinkle curry powder, ginger, and pepper on fish. (If using fresh ginger add it to the coconut milk in step 3.)
2. Lightly brown fish on both sides in hot oil.  This gives color and also cooks the curry powder.
3. Add coconut milk, lime juice, soy sauce; simmer fish until it is done (when pierced with a fork there should be no resistance).
4. Fresh cilantro is a fine optional garnish.

Serve immediately. You can store some of the fish for serving the next day. Unused coconut milk can be frozen.

 

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