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Baked massaman snapper
Author:
EasyRecipes .
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Some fresh produce and a few pantry staples are all you need for delicious baked curried fish.
Ingredients
- 2 tbs massaman curry paste (see note)
- 2 tbs peanut oil
- 4 x 200g pieces snapper fillet, pin-boned, skin on
- 300g green beans, trimmed
- 80g butter, chopped
- 250g shiitake mushrooms, quartered
- 2 cloves garlic, thinly sliced
- 1 small red capsicum, seeded, finely chopped
- 1 lime, juiced
- 1 tbs caster sugar
- Greek-style yoghurt (optional), to serve
Instructions
- Preheat oven to 220C. Line an oven tray with baking paper. Whisk curry paste and oil in a small bowl.
- Place fish, skin-side down, on tray and brush with paste mixture. Season with salt and pepper. Bake for 15 minutes or until just cooked. Rest for 5 minutes.
- Meanwhile, blanch the beans in a saucepan of boiling salted water for 1½ minutes or until slightly softened. Drain, refresh in iced water, then drain again.
- Heat butter in a large, heavy-based frying pan over high heat. Add mushrooms and garlic, then stir-fry for 3 minutes. Add beans, capsicum, lime juice and sugar, then stir-fry for a further 2 minutes or until mushrooms are tender.
- Divide stir-fry among plates and top with fish. Serve with yoghurt, if using.
Notes
We used Ayam Thai Massaman Curry Paste.
From supermarkets. Substitute salmon, blue-eye trevalla or kingfish for snapper.
To add a citrus flavour, bake the fish on slices of lemon or lime.
From supermarkets. Substitute salmon, blue-eye trevalla or kingfish for snapper.
To add a citrus flavour, bake the fish on slices of lemon or lime.
