Name: Thai Yellow Curry Baked Whole Fish Recipe
Total time: 80 min
Yield: 6
Cuisine: Chinese

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Easy Hacks To Make Aromatic Lemon Rice In A Pressure Cooker

Quick And Easy Palak Paneer Saag Recipe In Pressure Cooker

Know How To Make Banana Shake With Hand Blender

How To Make Cauliflower Tikka Masala In Pressure Cooker?

Make Whole Wheat Bread In Oven Toaster Grill

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Want a showstopping main for your next dinner party? This whole baked fish won't disappoint Smothered in spicy, coconutty flavours, it's makes for the perfect centre piece to any asian feast. 

How to make Thai Yellow Curry Baked Whole Fish Recipe

Taste

Crawler

Chinese

<p>Want a showstopping main for your next dinner party? This whole baked fish won't disappoint Smothered in spicy, coconutty flavours, it's makes for the perfect centre piece to any asian feast. </p>

Valcom yellow curry paste

Can tcc premium coconut cream

Fresh kaffir lime leaves,  very finely chopped

Brown sugar

Squid brand fish sauce

2 whole snapper,  cleaned,  scaled

Small fresh coriander leaves

Small fresh thai basil leaves

Red asian shallots,  thinly sliced

Long fresh red chillies,  deseeded,  thinly sliced

Lime wedges steamed rice,  to serve

Line a baking tray with baking paper. Combine the curry paste, coconut cream, lime leaf, sugar and fish sauce in a frying pan. Heat over medium heat. Cook, stirring, for 7-8 minutes or until thickened and aromatic. Set aside to cool.

step 1

Place the fish on prepared tray. Use a sharp knife to score 3 times on the thickest part of fish on both sides. Spread three-quarters of the curry mixture over both sides of fish and into fish cavity. Cover and place in the fridge for 30 minutes to marinate.

step 2

Preheat oven to 220c/200c fan forced. Combine the coriander, basil, shallot and chilli in a bowl. Bake the fish for 20-25 minutes or until the fish is just cooked through. (fish flakes easily when tested with a fork.) set aside for 5 minutes to rest.

step 3

Transfer the fish to a serving platter, spoon over any curry sauce from the tray and sprinkle with the herb mixture. Serve with lime wedges and rice.

step 4