Name: Thai Whole Baked Snapper
Total time: 50 min
Yield: 8
Ingredients: ½ cup (155g) Thai red curry paste; 2 stalks lemongrass (40g), white part only, chopped finely; 1 fresh long red chilli, seeded, chopped; 2 tablespoons finely grated lime rind (see tip); ¼ cup (60ml) lime juice (see tip); 1 small bunch coriander, leaves reserved, stalks cut into 2cm pieces; 2 x 1.2kg whole snapper, cleaned, scaled; 1 teaspoon vegetable oil; 2 green onions, cut into batons; 2 tablespoons shredded coconut, toasted; steamed jasmine rice and lime halves, to serve

VMG Recipes