By: Admin

Region: Thai

Dish:Non Vegetarian - Sea Food

Servings: 6

Time to Prepare: 45 Mins

Ingredients

-80g (1/3 cup) Valcom Yellow Curry Paste
-400ml can TCC Premium Coconut Cream
-4 fresh kaffir lime leaves, very finely chopped
-1 tbsp brown sugar
-1 tbsp Squid Brand Fish Sauce
-2 x 1kg whole snapper, cleaned, scaled
-2/3 cup small fresh coriander leaves
-1/2 cup small fresh Thai basil leaves
-2 red Asian shallots, thinly sliced
-2 long fresh red chillies, deseeded, thinly sliced
-Lime wedges steamed rice to serve

Directions

-Line a baking tray with baking paper. Combine the curry paste, coconut cream, lime leaf, sugar and fish sauce in a frying pan. Heat over medium heat. Cook, stirring, for 7-8 minutes or until thickened and aromatic. Set aside to cool

-Place the fish on prepared tray. Use a sharp knife to score 3 times on the thickest part of fish on both sides. Spread three-quarters of the curry mixture over both sides of fish and into fish cavity. Cover and place in the fridge for 30 minutes to marinate.

-Preheat oven to 220°C/200°C fan forced. Combine the coriander, basil, shallot and chilli in a bowl. Bake the fish for 20-25 minutes or until the fish is just cooked through. (Fish flakes easily when tested with a fork.) Set aside for 5 minutes to rest.

-Transfer the fish to a serving platter, spoon over any curry sauce from the tray and sprinkle with the herb mixture. Serve with lime wedges and rice.

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