adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thai yellow curry baked whole fish
0 Likes
Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Impress your guests with this flavorful whole baked fish, infused with spicy coconut flavors. A stunning centerpiece for any Asian-inspired gathering!
Ingredients:
  • 80g (1⁄3 cup) Yellow Curry Paste
  • 400ml can Premium Coconut Cream
  • 4 fresh makrut lime leaves, very finely chopped
  • 16.00 gm brown sugar
  • 24.40 gm Fish Sauce
  • 2 x 1kg whole snapper, cleaned, scaled
  • 2 ⁄500.00 ml small fresh coriander leaves
  • 1⁄250.00 ml small fresh Thai basil leaves
  • 2 red Asian shallots, thinly sliced
  • 2 long fresh red chillies, deseeded, thinly sliced
  • Lime wedges steamed rice, to serve
  • Steamed rice, to serve
Instructions:
  • Prep a baking tray with baking paper. Mix curry paste, coconut cream, lime leaf, sugar, and fish sauce in a pan. Simmer on medium heat for 7-8 minutes until fragrant and thickened. Allow to cool.
  • Lay the fish on the prepared tray. Score the thickest part of the fish three times on each side using a sharp knife. Generously coat both sides of the fish and inside the cavity with three-quarters of the curry mixture. Cover and refrigerate for 30 minutes to allow the flavors to meld.
  • Preheat your oven to 220°C (200°C fan forced). Mix coriander, basil, shallot, and chili in a bowl. Bake the fish for 20-25 minutes until just cooked through (flakes easily with a fork). Let it rest for 5 minutes before serving.
  • Place the fish on a serving platter, drizzle with the curry sauce from the tray, and sprinkle with the herb mixture. Serve with lime wedges and rice.

Similar Recipes