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Pan-fried snapper with steamed rice, spicy okra and coconut and basil sauce

Pan-fried snapper with steamed rice, spicy okra and coconut and basil sauce is a sauces recipe made with Vegetable Oil, Tomato Pur E, Honey, Butter, and Coconut Milk. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   100g/3½oz rice, cooked according to packet instructions, to serve For the spicy okra, heat the oil in a pan and fry the onion until soft.

2. 2

   Add the okra and white wine and simmer until reduced by half.

3. 3

   Add the tomato purée, honey and chilli flakes and simmer for five minutes, or until the okra is soft.

4. 4

   Season, to taste, with salt and freshly ground black pepper.

5. 5

   For the coconut and basil sauce, heat the butter in a small pan.

6. 6

   Add the fresh coconut and white wine and simmer until the wine has reduced by half.

7. 7

   Add the coconut milk and double cream and season with salt and freshly ground black pepper.

8. 8

   Add the basil and stir.

9. 9

   Set aside and keep warm.

10. 10

    For the snapper, heat the oil in a frying pan and fry the snapper on both sides until cooked through and the skin is crisp.

11. 11

    To serve, place the rice onto a serving plate and top with the fish. Drizzle over the sauce.