Monday's Menu: Curry Red Snapper
PHILADELPHIA - 1 Whole Medium Red Snapper (1 lb.)
3 Bok Choy Stems, Cut Lengthwise
2 Stalks Scallion, Chunked
1 Slice Scotch Bonnet Pepper
1 ½ Tbs Curry Powder
½ Tsp Adobo
1/3 Tsp Salt
¼ Tsp Black Pepper
1 Tbs Vegetable Oil
2 Tsp Butter
1 ½ Cups Water
Method:
Dress Red Snapper in salt, pepper, and Adobo.
Heat oil and butter over medium-high heat.
Add curry and water and bring to boil.
Add Red Snapper, pepper and scallion.
Steam for approximately 8 minutes, spooning sauce over Snapper periodically.
Add bok choy and cook an additional minute.
Serving Suggestion:
Serve with steamed white rice.
