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Coconut-Crusted Fish With Thai Green Curry Vegetables

Here's how you make Coconut-Crusted Fish With Thai Green Curry Vegetables
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  • Servings: 4
  • Prep: 20m
  • Cook: 40m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 300 grams sweet potato (peeled, halved and thickly sliced)
  • 1 zucchini, thickly sliced
  • 1 carrot, thickly sliced diagonally (large carrot)
  • 2 teaspoons oil (vegetable oil)
  • 1/4 cup shredded coconut
  • 1/4 cup panko breadcrumbs
  • 2 teaspoons finely grated lime rind (plus lime wedges to serve)
  • 2 kaffir lime leaves (deveined, very finely chopped)
  • 165 ml coconut cream
  • 1/4 cup curry paste (Thai green curry paste)
  • 100 grams green beans (trimmed and halved diagonally)
  • 600 grams snapper fish (4 skinless boneless firm white fish fillets)
  • Fresh Thai basil and sliced green onion, to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 200C/180C fan forced.

  • Step 2: Arrange sweet potato, zucchini and carrot in separate rows on large baking tray with sides and drizzle with oil and season with salt and pepper and bake for 20 minutes.

  • Step 3: Meanwhile, combine coconut, breadcrumbs, lime rind and kaffir lime on a plate and season with salt and pepper.

  • Step 4: Combine coconut cream and curry paste in a bowl.

  • Step 5: Arrange beans over vegetables on tray and pour over curry mixture.

  • Step 6: Toss fish in breadcrumb mixture, pressing lightly to coast and place fish on vegetable on tray and spray with oil and bake for 20 minutes or until fish is golden and just cooked.

  • Step 7: Serve with lime wedges, sprinkled with the Thai basil and green onion.

Tips & Variations

Don't forget the following tips and variations.
  • Canola oil cooking spray

We hope you enjoy this recipe!

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