Sweet and Spicy Snapper

Fish with a Kick!

2   Red Snapper fillets
1.5 cups   flour
2 tbsp   cornmeal
1 tsp   salt
1 tsp   ground pepper
2 tbsp   olive oil
0.5 tbsp   sesame oil
1   lemon
1 8oz. can   baby corn
1   red pepper, sliced
1 bunch   bok choy
2   cloves garlic, minced
0.5 cup   Thai sweet chili sauce
1 cup   frozen prawns/shrimp
1. Chop snapper into medium sized pieces. Squeeze lemon onto snapper pieces and let stand about 5 minutes. Mix flour, cornmeal, salt and pepper. Dredge snapper into flour mixture and place in a hot, oiled skillet.

2. Cook about 2 minutes per side, add baby corn, red pepper, bok choy and garlic, cook for another 5 minutes. Add sauce and prawns (optional) and cook until sauce is dispursed throughout.

Red Snapper with a delicious sweet chili sause that is lovely served over rice and bok choy.