Coconut-poached snapper with panang sauce

Coconut-poached snapper with panang sauce
  • 0:15 Prep
  • 0:15 Cook
  • 8 Servings
  • Easy

With a rich panang curry sauce, this coconut-poached snapper is packed with flavour.

Featured in
Asian recipes, Fish recipes


  • 2 x 400ml cans TCC Coconut Juice for Cooking
  • 1 1/2 cups vegetable stock
  • 5cm piece fresh ginger, chopped
  • 2 garlic cloves, sliced
  • 2 kaffir lime leaves, halved
  • 1 large (about 1.2kg) whole snapper, cleaned
  • 1/4 cup Penang curry paste
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 cup bean sprouts, trimmed
  • 2 green onions, thinly sliced
  • 1/2 cup fresh coriander leaves
  • 1 long red chilli, finely chopped
  • Lime wedges, to serve
  • 6 cups cooked steamed jasmine rice, to serve


  • Step 1
    Combine coconut juice, stock, ginger, garlic and lime leaves in a large wok over high heat. Bring to the boil. Cut 3 slits into fish on either side. Lower into wok. Cover with foil. Reduce heat to low. Simmer for 6 minutes. Turn off heat. Stand fish, covered, for 6 to 8 minutes or until just cooked through.
  • Step 2
    Using 2 large spatulas, carefully transfer fish to a serving platter. Cover loosely with foil to keep warm. Carefully, drain poaching liquid from wok, reserving 1 cup.
  • Step 3
    Return wok to medium heat. Cook paste, stirring, for 1 minute or until fragrant. Strain reserved poaching liquid into wok. Stir in lime juice and fish sauce. Simmer, uncovered, for 5 minutes or until thickened slightly.
  • Step 4
    Drizzle a little sauce over fish. Top with sprouts, onion, coriander and chilli. Serve with remaining sauce, lime wedges and rice.


  • 1607 kj


  • 3.5g

    Fat Total

  • 0.8g

    Saturated Fat

  • 3.2g


  • 30.6g


  • 79mg


  • 1069mg


  • 55.2g

    Carbs (total)

All nutrition values are per serve


Serves as part of a banquet.

  • Author: Cathie Lonnie
  • Image credit: Nigel Lough
  • Publication: Super Food Ideas



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