Whole Snapper with Red Curry

2 whole snapper
1 cup coconut milk
2 tbsp red curry paste
2 whole snapper
1 tsp palm sugar
1 tbsp fish sauce
1/2 cup water
2 kaffir lime leaves or basil leaves (shredded)

1. Make three vertical slices along each side of the fish evenly spaced along its length.

2. Dredge fish in flour, shake off excess, heat oil in large pan. When the oil is hot, slip the fish one at a time into the oil. Fry the fish for at least 5 minutes per side, until golden brown. Repeat with second fish keeping the first warm in the oven. 
3. While fish is cooking heat the coconut milk in a wok and when bubbling, stir in red curry paste. Cook for 2 minutes on moderately low heat, stirring.

4. Add water and bring to the boil.  Stir fish sauce and palm sugar together to dissolve sugar, stir into sauce.

5. Arrange fish on plate, pour over prepared sauce, scatter with shreds of kaffir lime or basil leaves before serving with steamed rice. 

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Midwest Foods Dubbo