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.
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
Method
- 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.
- 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.
- 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.
- For the cucumber salad, combine all the salad ingredients in a bowl.
- 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.
