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Ingredients

Serves 2

• 1/2 cup plus 2 tablespoons canola oil
• 2 tablespoons finely chopped shallots
• 2 tablespoons finely chopped peeled fresh ginger
• 2 tablespoons finely chopped garlic
• 5 tablespoons finely chopped lemon grass
• 3 kaffir lime leaves, finely chopped
• 1 Thai chile, finely chopped (or 1 teaspoon sambal chili paste)
• 5 curry leaves
• 1 cup finely shredded fresh or frozen coconut
• 1 whole red snapper (about 1 3/4 pounds), dressed and scored on both sides
• 1 cup coconut milk
• 1 lime
• Julienned scallion greens, for serving
• Cilantro, for garnish

Description

Martha Stewart