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Baked snapper red curry

Recipe may contain tree nuts, milk, fish, shellfish and egg.

This Asian-inspired whole snapper uses a baking paper parcel to seal in aromatic Thai flavours. Garnished with a fiery, fresh cucumber salad, it’s an absolute flavour bomb!

13 Ingredients


  • 185ml (3/4 cup) coconut milk

  • 60g (1/4 cup) Valcom Red Curry Paste

  • 1 1/2 tablespoon Squid Brand Fish Sauce

  • 1kg whole snapper, cleaned, scaled, gutted

  • 6 fresh kaffir lime leaves

  • 2 tablespoons brown sugar

  • 1 tablespoon fresh lime juice

  • Thickly sliced lime and 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

5 Method Steps


  • Step 1

    Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper, allowing the paper to overhang sides enough to wrap the fish

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    (1kg whole snapper, cleaned, scaled, gutted) completely before baking.


  • Step 2

    Combine the coconut milk (185ml (3/4 cup) coconut milk), curry paste (60g (1/4 cup) Valcom Red Curry Paste) and fish sauce (1 1/2 tablespoon Squid Brand Fish Sauce) in a jug. Place the fish on prepared tray. Use a sharp knife to score 3 times in the thickest part on both sides. Place the kaffir lime leaves (6 fresh kaffir lime leaves) in the cavity of the fish. Pour one-third of the coconut mixture over the fish. Wrap the fish with overhanging paper to completely enclose in a parcel. Bake for 30-35 minutes or until the fish flakes easily when tested with a fork in the thickest part.

  • Step 3

    Meanwhile, place the sugar (2 tablespoons brown sugar), lime juice (1 tablespoon fresh lime juice) and remaining coconut mixture in a small saucepan. Bring mixture to a rapid simmer over medium heat. Cook, stirring often, for 10-15 minutes or until thickened slightly.

  • Step 4

    To make the cucumber salad, combine all the ingredients in a bowl.

  • Step 5

    Transfer the fish to a serving plate. Drizzle over the red curry sauce and top with the cucumber salad. Serve with lime slices and rice (Thickly sliced lime and steamed rice, to serve).
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Image by Brett Stevens

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