Coconut poached snapper with panang sauce

Tasteful Coconut poached snapper with panang sauce Recipe

With a rich panang curry sauce, this coconut-poached snapper is packed with flavour.
Coconut poached snapper with panang sauce
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 8 person.


  • 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.

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