Thai Coconut Snapper with Mango
- Serves 4
- 10 Ingredients
- 20 Minutes Prep
- 55 Minutes Cook
Nutrition per serve
- Energy 1919kJ
- Protein 46.8g
- Fat (total) 7.7g
- - Saturated Fat 2.1g
- Carbohydrate (total) 47.2g
- Fibre 5.0g
- Sodium 336mg
1 tablespoon red curry paste
1 tablespoon light coconut milk
1.2kg (2½-pound) whole snapper
2 kaffir lime leaves
2 limes (160g), sliced thinly
¾ cup (150g) brown rice
1 tablespoon linseeds (flaxseeds)
150g (4½ ounces) snow peas, sliced thinly lengthways
1 medium mango (430g), seeded, chopped finely
1 small fresh red thai chilli, sliced thinly
1 kaffir lime leaf, sliced thinly
- Preheat oven to 200°C/400°F.
- Cook the curry paste in a small non-stick frying pan, stirring, for 2 minutes or until fragrant. Remove pan from heat. Stir in coconut milk; cool.
- Place a large piece of extra wide foil on the kitchen bench and top with a slightly smaller sheet of baking paper, ensuring that both are larger than the fish in length. Rinse the fish under cold water and pat dry with paper towel. Using a sharp knife, make 4 deep diagonal slashes across the flesh on both sides.
- Rub curry mixture over both sides of the fish. Place lime leaves and half the sliced lime in the fish cavity.
- Place fish on the baking paper. Cover with another piece of baking paper and foil; scrunching the edges together to seal. Carefully lift parcel onto a large oven tray. Bake for 45 minutes or until just cooked through.
- Meanwhile, cook rice according to packet directions. Add linseeds; mix well.
- Make mango topping.
- Carefully open fish parcel. Place under a hot grill for 5 minutes or until browned.
- To serve, divide fish onto four serving plates; spoon over mango topping. Accompany with remaining lime slices and a quarter of the rice mixture each.
- Mango topping Place snow peas in a heatproof bowl; pour over boiling water, stand for 30 seconds. Drain; rinse under cold water. Drain well. Combine snow peas with remaining ingredients in a small bowl.
Dietitian Notes / Recipe Tips
To test if the fish is cooked, insert a knife into the thickest part – the flesh should flake easily and no longer be translucent.
Image and recipe from The Australian Women’s Weekly, Diabetes, Food For Life by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017