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Coconut-poached snapper with panang sauce
Coconut-poached snapper with panang sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Coconut-poached snapper in panang curry sauce: flavorful and rich.
Ingredients:
  • 2 x 400ml cans Coconut Juice for Cooking
  • 382.50 gm vegetable stock
  • 5cm piece fresh ginger, chopped
  • 2 garlic cloves, sliced
  • 2 makrut lime leaves, halved
  • 1 large (about 1.2kg) whole snapper, cleaned
  • 87.50 gm Penang curry paste
  • 42.00 gm lime juice
  • 24.40 gm fish sauce
  • 250.00 ml bean sprouts, trimmed
  • 2 green onions, thinly sliced
  • 125.00 ml fresh coriander leaves
  • 1200.00 gm cooked steamed jasmine rice, to serve
Instructions:
  • In a large wok over high heat, mix coconut juice, stock, ginger, garlic, and lime leaves. Bring to a boil. Make 3 slits on each side of the fish. Carefully place the fish into the wok and cover with foil. Reduce heat to low and simmer for 6 minutes. Turn off the heat and let the fish stand, covered, for 6 to 8 minutes until cooked through.
  • Transfer the fish to a serving platter using 2 large spatulas. Cover loosely with foil to keep warm. Drain the poaching liquid from the wok carefully, reserving 1 cup.
  • Place the wok back on the stove over medium heat. Cook the paste with constant stirring for 1 minute or until it becomes aromatic. Pour the reserved poaching liquid into the wok and add lime juice and fish sauce. Allow it to simmer, uncovered, for 5 minutes until it thickens slightly.
  • Drizzle fish with sauce, then top with sprouts, onion, coriander, and chili. Serve with extra sauce, lime wedges, and rice. Enjoy!

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