Roasted red fish curry
Vibrant, aromatic seafood curry doesn’t get any simpler than this gorgeous one-pan snapper dish.
Ingredients
¼ cup red curry paste
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp vegetable oil
8 x 150g snapper fillets, skin on
juice of 1 lime
4 sprigs pickled green peppercorns
¾ cup coconut milk
steamed rice, to serve
1 bunch snake beans, blanched
Thai basil leaves, to serve
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional) and line a large baking tray with baking paper. Mix together the curry paste, fish sauce, sugar and oil, then brush over the fish. Place on the prepared tray and bake for 8 minutes.
Step 2
Add the lime juice and pickled peppercorns and cook for a further 4 minutes, or until the fish is golden.
Step 3
Drizzle the coconut milk over the fish and serve with rice, snake beans and Thai basil.
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