Baked Red Snapper
[cooked-sharing]
Ingredients
Method
2 Red Snapper
1 tbsp Red Thai Curry Paste
2 tsp Light Soy Sauce
1 Lime
1 cup Fresh Coconut
1 cup Basmati Rice
2 tbsp Thaitalian Tingler Chilli Jam
1
Combine the red Thai curry paste, fresh coconut, lime juice and zest. Paste all over the snapper and wrap each fillet into a operate piece of kitchen foil.
2
Cook the fish at 180°C at the top of the oven for 20 Minutes.
3
Bring the rice to a boil and simmer for 5 Minutes, rinse and leave to steam.