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Roasted red fish curry

Jessica Brook
Jessica Brook

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Roasted red fish curry.
Roasted red fish curry.James Moffatt

Vibrant, aromatic seafood curry doesn’t get any simpler than this gorgeous one-pan snapper dish.

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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

  1. 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.

  2. Step 2

    Add the lime juice and pickled peppercorns and cook for a further 4 minutes, or until the fish is golden.

  3. Step 3

    Drizzle the coconut milk over the fish and serve with rice, snake beans and Thai basil.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/roasted-red-fish-curry-20231123-p5emah.html