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

• 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

Method

• 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.