With a rich panang curry sauce, this coconut-poached snapper is packed with flavour.
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 8 person.
Ingredients
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2 x 400ml cans TCC Coconut Juice for Cooking
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1 1/2 cups vegetable stock
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5cm piece fresh ginger, chopped
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2 garlic cloves, sliced
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2 kaffir lime leaves, halved
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1 large (about 1.2kg) whole snapper, cleaned
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1/4 cup Penang curry paste
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2 tablespoons lime juice
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1 tablespoon fish sauce
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1 cup bean sprouts, trimmed
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2 green onions, thinly sliced
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1/2 cup fresh coriander leaves
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1 long red chilli, finely chopped
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Lime wedges, to serve
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6 cups cooked steamed jasmine rice, to serve
Method
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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.
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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.
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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.
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Step 4
Drizzle a little sauce over fish. Top with sprouts, onion, coriander and chilli. Serve with remaining sauce, lime wedges and rice.