Coconut Curry White Fish
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Coconut Curry White Fish
Recipe by Nornie Bero
Ingredients
1-1.5kg white fish (baby snapper whole)
1 Banana leaf
2 shallots onions
2 spring onions
2 garlic cloves minced
2 tbs ginger minced.
1 lemongrass
1 tbs lemon myrtle
1 tps pepperberries
1 tsp curry powder
1 bay leaf
1 tbs sea salt
½ cup samphire
1 whole lemon
500 g coconut cream
½ cup fish stock
Method
Cut slices into the flesh on an angle on one side of the snapper; season with sea salt and pepperberries, and drizzle with olive oil.
Stuff fish cavity with 1 shallot, bay leaf, ½ lemongrass, ½ ginger, and 1 spring onion.
Wrap in a banana leaf and bake for 30 minutes.
In a medium pot, fry off shallots, ginger, garlic, lemongrass, pepperberries, lemon myrtle, and curry powder for 5 minutes. Add coconut cream, fish stock, bay leaves, and samphire, and cook for 20 minutes; season with sea salt.
When the fish is cooked, open banana leaves, pour over curry sauce onto the fish, and bake for a further 10 minutes. Serve with a bowl of rice.
