Grilled Snapper with Light Vegetable Curry

Ingredients

• ½ tsp coconut extract
• 240 ml (1 cup) light soy milk (or skim milk)
• 1 tsp cornstarch
• ½ tsp fennel seeds
• 1 tbsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp canola oil
• 2 tbsp minced fresh ginger
• 2 garlic cloves, minced
• 110 g (1 cup) onion, sliced
• 100 g (1 cup) red bell pepper, sliced
• 1 poblano pepper, sliced
• 200 g (2 cups) celery, sliced
• 140 g (2 cups) bok choy, sliced
• 4 red snapper fillets, 170 g (6 oz) each
• Black pepper, to taste

Method

1. In a small bowl, whisk together the coconut extract, soy milk, cornstarch and all the spices. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, onion, peppers, celery and bok choy and cook for a few minutes, until softened and lightly browned.
3. Pour in the spiced milk and stir. Warm gently without letting it boil, then take the pan off the heat.
4. Grill or broil the snapper for about 10 minutes, until it reaches 63°C (145°F) in the center.
5. Serve each fillet with its share of sauced vegetables, seasoned with black pepper to taste.