Ingredients
- 1.5 kilogram snapper fish fillets (6 x 250 grams thick, boneless white fish fillets specified)
- 2 1/4 pounds sweet potato (2 x 500 grams, peeled)
- 10 gram chicken bouillon cube (crumbled, 1 cube)
- 1 cup water, boiling
- 350 grams green beans (trimmed)
- 250 grams cherry tomatoes (punnet, halved)
- Coriander leaves, fresh to garnish
- Steamed white rice, to serve
- FOR SAUCE
- 400 ml coconut milk (canned)
- 1/3 cup Thai red curry paste
- 1/3 cup coriander leaves, finely chopped
- 1 tablespoon fish sauce
How to Make
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Step 1: To make sauce, combine all ingredients in a medium bowl and mix well.
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Step 2: Place fish in a shallow dish. Pour over 1⁄2 cup of the sauce and refrigerate, covered.
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Step 3: Cut potatoes into 2cm thick rounds and place in an oiled, large, non-stick roasting pan (base measuring 25cm x 33cm) in a single layer.
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Step 4: Dissolve stock cube in water in a small, heatproof jug and pour over potatoes and then pour over the remaining coconut milk sauce.
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Step 5: Cook in a hot oven (200C) for about 30 minutes, or until just tender and then remove pan and add beans and tomatoes and arrange fish in a single layer over potatoes, discarding any leftover sauce in dish that the fish were marinating in.
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Step 6: Return pan to oven and cook for a further 25 minutes, or until fish is cooked through.
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Step 7: Garnish with coriander and serve with rice.
We hope you enjoy this recipe!
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