Baked Snapper Red Curry

Baked Snapper Red Curry

Indulge in our Baked Snapper Red Curry, where tender snapper fillets are enveloped in a fragrant and spicy red curry sauce. This dish combines fresh herbs, coconut milk, and a medley of vegetables, creating a harmonious blend of flavours that’s both comforting and exotic. Perfect for a weeknight dinner or a special occasion, this recipe is simple to prepare and packed with nutrition. Order your fresh snapper from Pearl Seafoods and enjoy quick delivery, ensuring top-quality ingredients for a fantastic meal.

Recipe Information

Serves

4 people

Preparation

20 minutes

Cooking

50 minutes

Difficulty

Moderate

Ingredients

    • 185ml (3/4 cup) coconut milk
    • 60g (1/4 cup) red curry paste
    • 1 1/2 tablespoons fish sauce
    • 1kg whole snapper, cleaned, scaled, and gutted
    • 6 fresh makrut lime leaves
    • 2 tablespoons brown sugar
    • 1 tablespoon fresh lime juice
    • Thickly sliced lime, to serve
    • Steamed rice, to serve

    Cucumber Salad

    • 2 Lebanese cucumbers, finely chopped
    • 1 bunch fresh Thai basil, leaves picked
    • 2 red Asian shallots, thinly sliced
    • 1 long fresh red chilli, thinly sliced
    • 1 tablespoon fresh lime juice

Steps

    1. Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper, allowing enough overhang to wrap the fish completely.
    2. In a jug, combine the coconut milk, curry paste, and fish sauce. Place the fish on the prepared tray and use a sharp knife to score three times in the thickest part on both sides. Stuff the cavity with makrut lime leaves. Pour one-third of the coconut mixture over the fish. Wrap the fish with the overhanging paper to fully enclose it in a parcel. Bake for 30-35 minutes or until the fish flakes easily when tested with a fork in the thickest part.
    3. Meanwhile, combine the sugar, lime juice, and the remaining coconut mixture in a small saucepan. Bring to a rapid simmer over medium heat, cooking and stirring often for 10-15 minutes, or until slightly thickened.
    4. For the cucumber salad, combine all the salad ingredients in a bowl.
    5. Transfer the fish to a serving plate, drizzle with the red curry sauce, and top with the cucumber salad. Serve with lime slices and rice.

Featured Product for This Recipe

Chilled Snapper Whole

Chilled Snapper Whole

$25.00

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