Prep / Cook / Total 15 / 45 / 60min
Ingredients:
• 1 large (about 3.4kg) snapper, cleaned and scaled (see note)
• Lime wedges (optional) and steamed rice (optional), to serve
Curry paste:
- 4 garlic cloves, coarsely chopped
- 3 long red chillies, seeds removed, coarsely chopped
- 15 gm ginger (about 3cm), coarsely chopped
- 5 gm turmeric (1 small piece), coarsely chopped
- 5 coriander roots and stems (roots scraped), coarsely chopped
- 1½ lemongrass stalks (white part only) finely chopped
- 1½ tsp ground cumin
- ¾ tsp ground coriander seeds
- 1½ tbsp mild-flavoured extra-virgin olive oil
METHOD:
1. For curry paste, blend ingredients (except olive oil) in a food processor with a large pinch of salt to a smooth paste, transfer to a bowl and stir in oil to combine.
2. Rinse snapper, pat dry with paper towels, and score deeply on both sides four times with a sharp knife. Rub all over with curry paste and refrigerate for 30 minutes to marinate.
3. Preheat oven to 175°C and line a roasting pan with baking paper. Roast snapper in pan until just cooked through (40-45 minutes; the flesh should pull away from the bone near the head, which is the thickest part). Rest for 5 minutes and serve with rice.
Editor’s Note
“Just the word ‘snapper’ reminds me of sunrise boat trips to the reef off the headland and hooking a fish. Within the hour the fillets are sizzling in the frypan for breakfast and the only accoutrement required was butter.”5 / 45 / 60min
