Blanch the beans in boiling water for 2-3 mins.
Refresh immediately in cold water and set aside.
Heat a large wok with enough coconut oil or cooking oil to fry the fish fillets.
Once really hot, season the snapper with salt and pepper.
Very gently lower the fillets into the wok and cook for 4-6 mins depending on the thickness of each fillet. Be very careful as the oil will bubble and rise and may spit.
While the fish cooks, place the Prawn Balchau in a saucepan and heat gently.
Add the desiccated coconut and coconut milk and mix well.
Heat and taste, adjusting the taste by adding more fish sauce, sugar, salt or lime juice as needed to suit your taste.
Drain the fish well on kitchen paper before placing on a large platter on top of the blanched beans then spoon over the sambal.
Serve with steamed rice and coriander leaves.
2 bags green beans, trimmed and washed well
4 large snapper fillets, skin on (or use any firm white-fleshed fish)
For the sambal
3 tablespoons Jen’s Cozinha Prawn Balchao
2 tablespoons desiccated coconut
3-4 tablespoons coconut milk
Fish sauce, to taste
Lime juice, to taste
Salt and sugar, to taste