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Thai Curried Red Snapper Serves 2

  • Ingredients:

  • 2 x 225g (8oz) snapper fillets, defrosted
  • 2 tbsp sunflower oil
  • 2 tbsp Thai red curry paste
  • 100ml (3 fl oz) coconut milk
  • 1 teasp Thai fish sauce (Nam Pla)
  • half a teasp brown sugar
  • 1 tbsp) lime juice
  • salt and freshly milled black pepper


  1. Heat 1 x 15ml spoon (1 tablespoon) of oil in a frying pan; add the curry paste and fry for 2 minutes until the spices separate from the oil.  Add the coconut milk, fish sauce and sugar.  Simmer until thickened.
  2. Heat some oil and deep-fry the snapper for approximately 2 minutes until crisp and golden.  Drain onto kitchen towel.
  3. Place the snapper onto serving plates.  Stir the lime juice into the sauce and season with the salt and pepper.  Spoon the sauce over the snapper.
  4. Serve with boiled rice.

Recipe kindly donated by The Seafish Industry