- 2 tablespoons massaman curry paste (see note)
- 2 tablespoons peanut oil
- 4 x 200g pieces snapper fillet, pin-boned, skin on
- 300g green beans, trimmed
- 80g butter, chopped
- 250g shiitake mushrooms, quartered
- 2 cloves garlic, thinly sliced
- 1 small red capsicum, seeded, finely chopped
- 1 lime, juiced
- 1 tablespoon caster sugar
- Tamar Valley Greek Style Yoghurt (optional), to serve
- Step 1Preheat oven to 220C. Line an oven tray with baking paper. Whisk curry paste and oil in a small bowl.
- Step 2Place fish, skin-side down, on tray and brush with paste mixture. Season with salt and pepper. Bake for 15 minutes or until just cooked. Rest for 5 minutes.
- Step 3Meanwhile, blanch the beans in a saucepan of boiling salted water for 1 1/2 minutes or until slightly softened. Drain, refresh in iced water, then drain again.
- Step 4Heat butter in a large, heavy-based frying pan over high heat. Add mushrooms and garlic, then stir-fry for 3 minutes. Add beans, capsicum, lime juice and sugar, then stir-fry for a further 2 minutes or until mushrooms are tender.
- Step 5Divide stir-fry among plates and top with fish. Serve with yoghurt, if using.
- Low carb
- Lower gi
Top tips: We used Ayam Thai Massaman Curry Paste.
From supermarkets. Substitute salmon, blue-eye trevalla or kingfish for snapper.
To add a citrus flavour, bake the fish on slices of lemon or lime.
- Author: Dominic Smith
- Image credit: Andy Lewis
- Publication: MasterChef