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Baked massaman snapper
Baked massaman snapper
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Create a flavorful baked curried fish using fresh produce and pantry essentials.
Ingredients:
  • 56.00 gm massaman curry paste (see note)
  • 36.40 gm peanut oil
  • 4 x 200g pieces snapper fillet, pin-boned, skin on
  • 300g green beans, trimmed
  • 80g butter, chopped
  • 250g shiitake mushrooms, quartered
  • 2 cloves garlic, thinly sliced
  • 1 small red capsicum, seeded, finely chopped
  • 1 lime, juiced
  • 20.00 gm caster sugar
  • Tamar Valley Greek Style Yoghurt (optional), to serve
Instructions:
  • Preheat your oven to 220C and line an oven tray with baking paper. Combine curry paste and oil in a small bowl, whisking until well blended.
  • Lay the fish on a baking tray, skin-side down. Brush it with the flavor-packed paste, then sprinkle with salt and pepper. Bake for 15 minutes or until perfectly cooked. Let it rest for 5 minutes before serving.
  • Blanch the beans in boiling salted water for 1 1/2 minutes until slightly softened. Drain, cool in iced water, then drain.
  • In a large, heavy-based frying pan over high heat, melt butter until sizzling. Add mushrooms and garlic, stir-frying for 3 minutes. Toss in beans, capsicum, lime juice, and sugar, stir-frying for an additional 2 minutes until mushrooms are tender.
  • Plate the stir-fry and place the fish on top. Serve with yogurt, if desired.

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