- 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 1Combine 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 2Using 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 3Return 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 4Drizzle a little sauce over fish. Top with sprouts, onion, coriander and chilli. Serve with remaining sauce, lime wedges and rice.
All nutrition values are per serve
Serves as part of a banquet.
- Author: Cathie Lonnie
- Image credit: Nigel Lough
- Publication: Super Food Ideas