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 List
4 snapper fillets (approx. 150–180g each)
400ml coconut milk
2 tablespoons Thai red curry paste (adjust to heat preference)
1 tablespoon fish sauce
1 tablespoon brown sugar (optional, for balance)
1 red capsicum, thinly sliced
1 zucchini, thinly sliced
1 carrot, julienned or thinly sliced
1 small red onion, thinly sliced
Juice of 1 lime
Fresh Thai basil or coriander, for garnish
Cooked jasmine rice, to serve
Steps
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.
