Adam Liaw’s steamed snapper with red curry butter
I love steamed fish, and pairing it with a richly flavoured butter is both wonderfully simple and extraordinarily delicious.
Ingredients
4 skinless snapper fillets
100g butter
1 large red chilli, sliced
1 tbsp red curry paste
2 tbsp roughly chopped coriander
lime wedges, to serve
Method
Step 1
Place the snapper fillets on a piece of baking paper in a steamer and steam for about 7 minutes.
Step 2
While the snapper fillets are steaming, place a small saucepan over medium heat and add the butter, then the red chilli and curry paste, and mix well for 2-3 minutes until the butter is melted and the curry paste is fragrant and slightly sizzling. Remove from the heat, stir the coriander through and squeeze in the juice from a couple of lime wedges.
Step 3
Spoon the butter over the snapper fillets and serve with extra lime wedges.
Adam’s tip: If you don’t have a steamer, an upturned cup or bowl in a wok or large pot partially filled with water is a perfectly fine base to balance a plate
on for steaming.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
