Pan-Fried Snapper with Steamed Rice, Spicy Okra and Coconut and Basil Sauce

Crispy pan-fried red snapper served with steamed rice, spicy simmered okra, and a creamy coconut basil sauce.

Gluten-Free Fish Seafood Rice Coconut Snapper

Estimated Nutrition

Calories

1140.5

kcal / serving

1140.5 kcal total

Carbs

76.1g

per serving

76.1 g total

Fat

72.8g

per serving

72.8 g total

Protein

45.2g

per serving

45.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Puré

Dairy

14.2

Butter

Double Cream

Fruits

0.25

piece

Coconut

fresh flesh, sliced thinly

GrainsCereals

100

Rice

cooked, to serve

Liquids

White Wine

for okra

White Wine

for sauce

Coconut Milk

NutsSeeds

pinch

Chili Flakes

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Basil

fresh leaves, torn

OilsFats

Vegetable Oil

for spicy okra

Vegetable Oil

for snapper

Other

Honey

Seafood

piece

Red Snapper

fillet, skin on

Vegetables

0.25

piece

Onion

sliced

100

Okra

sliced lengthways

Method

Season the okra mixture with salt and pepper.

Melt butter in a small pan and simmer the fresh coconut with white wine until reduced by half.

Place the cooked rice on a plate, top with the fish, and drizzle with the sauce.

Stir in tomato purée, honey, and chilli flakes, simmering for five minutes until the okra is soft.

Add okra and white wine, then simmer until the wine reduces by half.

Fry the onion in oil until soft.

Add coconut milk and double cream, seasoning with salt and pepper.

Stir in the basil and keep the sauce warm.

Fry the snapper in oil on both sides until cooked through and the skin is crisp.