ingredients
serves 4
1 cup coconut milk
2 tbsp red curry paste
3 tbsp fish sauce
2 tbsp caster sugar
5 kaffir lime leaves, torn
6 ounce fish fillets, such as snapper
6 ounce mixed vegetables, such as carrots or leeks, finely shredded
4 banana leaves or pieces of foil
2 tbsp shredded scallions, to garnish
1 red chillies, finely sliced, to garnish
method
1. Combine the coconut milk, curry paste, fish sauce, sugar and kaffir lime leaves in a shallow dish.
2. Marinate the fish in this mixture for about 15-30 minutes. Preheat the oven to 200°C/400°F/.
3. Mix the vegetables together and lay a portion on top of a banana leaf or piece of foil. Place a piece of fish on top with a little of its marinade.
4. Wrap the fish up by turning in the sides and ends of the leaf and secure with cocktail sticks. (With foil, just crumple the edges together.) Repeat with the rest of the fish.
5. Bake for 20 - 25 minutes or until the fish is cooked. Alternatively, cook under the grill or on a barbecue. Just before serving, garnish the fish with a sprinkling of scallions and sliced red chillies.
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