Bangkok snapper

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5 min


2 servings

* PLUS Cooking time: 7 minutes


  • 2 tbsp all-purpose flour
  • 1 tps curry powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 2 skinless red snapper fillets , or salmon fillets, each about 250 g
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 small garlic cloves , minced, or 1 tbsp bottled chopped garlic
  • 3 tbsp chopped fresh chives , or 1 sliced green onion (optional)


  • In a pie plate or large plate, stir flour with seasonings. Remove and discard fish skin if there is any. Lightly coat fillets with flour mixture, then shake off excess.
  • In a non-stick frying pan just large enough to hold fillets, melt butter with oil over medium heat. Add fish. Reduce heat to medium-low. Cook, uncovered, until a golden crust forms on bottom of fish, 3 to 5 minutes. Carefully turn fish over and continue to cook, occasionally spooning any butter-oil mixture in pan overtop fillets, until a knife tip inserted in thickest part of fish comes out warm, from 3 to 4 more minutes.
  • Remove fish to warm dinner plates. Stir garlic into butter mixture in pan. Stir constantly until fragrant, from 1 to 2 minutes. Spoon over fish. Sprinkle with chopped fresh chives. Great with crisp green beans and boiled new potatoes.

Nutrition (per serving)

  • Calories
  • 432,
  • Protein
  • 48.2 g,
  • Carbohydrates
  • 8.9 g,
  • Fat
  • 21.9 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 1318 mg.

Low heat during cooking produces a super-moist fish that is mellow and tender on the inside, while the outside has a flavourful crusty coating of exotic Eastern spices.