When this Elements Red Snapper Curry Recipe by Executive Chef Simon Jones arrived in my inbox recently I couldn’t wait to tell Mr GF&F – which was easy as we are currently sharing a home office and he sits a very close 1.5m away – both still in our pyjamas drinking coffee because that’s how everyone works now, right?
“Guess what?” I whispered across the desk to the great unshaven.
“Simon from Elements has given me his Red Snapper Curry Recipe to share on the blog! Can you believe it? How could he know that it is my absolute favourite dish on the menu?”
I felt like someone had passed me a classified document. I ran through the list of ingredients and started to visualise the elements of the dish all coming together – crispy skinned snapper, creamy and comforting curry sauce with fresh greens and herbs with a small side of rice to soak up the sauce.
Seriously, if you haven’t tasted Simon’s Red Snapper Curry dish before when dining at Elements you must try the recipe … and if you have tasted the dish before you must try the recipe too!
During the COVID Lockdown, Simon has been entertaining us with his Instagram posts referencing Bill Murray and Punxsutawney Phil from Groundhog Day @chef_simon_ben_jones and sending recipes to family and friends around the world. He says he has thousands of them!
Mr GF&F and I made Simon’s Red Snapper Curry Recipe last weekend and it was a winner. We were able to source the ingredients while ‘essentials shopping’ in Byron Bay from @byronfarmers @thebayseaoodmarket @red_ginger_byron and @baygrocer . The curry paste was dead easy to make in a mini food processor. The final cook rendering the paste, flipping the fish and finishing the curry sauce came together in about 20 minutes. My God it tasted good and the snapper was exceptional!
Simon has been heading the kitchen at Elements of Byron since 2017. He trained under Raymond Blanc in Oxfordshire in England, worked as Restaurant Chef at The Peninsula Hotel in Beverly Hills California and spent three years as Head Chef at Marco Pierre White’s infamous one Michelin starred L’Escargot in London – among other culinary capers. An impressive pedigree!