Whole Baked Snapper
Recipe by: Fiona Hammond - October 2024
- Summer, Spring
- 850g – 1kg snapper, cleaned and scaled
- ½ cup coconut milk (full fat)
- 2 tablespoons fish sauce
- 1 ½ tablespoons green curry paste
- Sea salt
- ½ bunch coriander
- 4 spring onion
- 1 red chilli, finely sliced
- 2 limes, 1 sliced and 1 halved
1. Pre-heat the oven to 220°C (200°C fan-forced). Line a roasting dish large enough to hold fish, with baking paper.
2. Pat the fish dry with paper towel. With a sharp knife make three diagonal slits on one side of fish. Turn over and repeat on the other side. In a small bowl mix the coconut milk, fish sauce and curry paste together. Rub one side of the fish with 2 tablespoons of the mixture and transfer to prepared baking tray coated side down. Spread a couple of tablespoons of mixture inside the cavity and season with salt and grinding of pepper. Stuff with half or the coriander, chilli and spring onion and slices of one lime. Then spread the remaining coconut mixture over the fish, rubbing into the incisions.
3. Bake for 15 minutes or until cooked, checking the thickest part of flesh at back of gills.
4. Sprinkle with the remaining coriander, chilli and spring onions. Serve immediately with rice, steamed greens or salad and lime halves to squeeze.