Recipes
Photo by Laurie Donnelly
Clay Conley's Florida Snapper with Galangal and Jalapeno Curry
Episode 621: Galangal/Jalapeno
Serves 4
Ingredients
2 tablespoons blended oil
1 red onion, julienne
2 jalapeno, sliced
4 garlic cloves, rough chopped
1 finger of galangal, peeled and rough chopped
2 teaspoons coriander powder
2 teaspoons chili powder
3 fresh tomatoes, rough chopped
Juice of 3 limes
1/2 cup coconut milk
3 tablespoons chopped cilantro
1 cup chicken stock
2 tablespoons butter
2 tablespoons chopped cilantro
Florida snapper filets, skin-on
Saffron basmati rice, for serving
Directions
In a large straight-sided pan, heat oil. Season snapper with salt and pepper and sear on both sides and remove to a plate. Add onions, jalapeno, garlic, galangal, coriander and chili powder. Sauté and add tomatoes, lime juice, coconut milk, cilantro and chicken stock and bring to a simmer. Add snapper to sauce and allow to simmer for 1-2 minutes to finish cooking. Remove fish to a serving plate with saffron basmati rice. Strain sauce into bowl and pour back in pan. Finish with butter and cilantro and serve over fish.
Cooking Tips
Dicing Onions
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