Instructions: Saute snapper in hot pan with peanut oil, skin side down until crisp. Cook on other side until done. Reserve on side until sauce is ready.

Thai Curry Sauce: Heat oil in sauce pan, add curry paste and cook until bubbly. Add coconut milk an bring to a boil. Season with fish sauce and sugar, to suit taste. Serve fish skin side up with curry sauce and garnish with fried pompadum and deep fried spinach leaves.
*Pompadum: Savory Indian biscuit, very thin, very light and crisp.

Way Chef Tylun Pang, The Westin Kauai, Hawaii

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