Lemongrass and coconut curry roast fish
If you’ve ever been apprehensive about cooking a whole fish, this incredible curry roast fish recipe is here to change your mind!
Lemongrass coconut curry paste
- 3 stalks lemongrass tough outer leaves removed, finely chopped
- 2 kaffir lime leaves central stem removed, finely chopped
- 2 tablespoons oil
- 1 teaspoon salt
- 2 teaspoons ground turmeric
- 2 teaspoons brown sugar
- 2 teaspoons chilli minced
- 2 cloves garlic
- 1 teaspoon curry powder*
- 2 tablespoons fresh ginger grated
- ⅔ cup coconut cream
- 1.5 kg whole fish gutted and scaled
- fresh coriander to serve
- lime wedges to serve
- Preheat oven to 220°C. Line an oven tray with baking paper.
- Blend all curry paste ingredients together until thick and well combined. Heat a frying pan on medium heat. Cook curry paste for about 5 minutes, stirring frequently to avoid burning on the bottom, until thick and fragrant.
- Place fish on lined tray. Make a few cuts on each side of the fish. Slather curry paste all over both sides of fish, getting it into the cuts and a little into the cavity.
- Roast for 20-30 minutes or until just cooked through. Garnish with coriander and lime wedges to squeeze over.
- *Check label if eating gluten free.
This deliciously fragrant dish is SO easy to throw together. All you need to do is blitz up some curry paste, whack it on your fish and pop it in the oven. My homemade lemongrass and coconut curry paste really sets this dish apart. While it may seem a bit daunting to make your own paste from scratch, it’s so straightforward. Just whizz up a handful of ingredients then heat quickly to realease all the yummy flavours. It really makes the most fragrant, mouthwatering base to any curry! Serve this fish with lime wedges for squeezing and a side of rice for a super tasty dinner. Try serving with a side of my Mango Mint Raita for the perfect finishing touch. This recipe is from the June/July issue of NADIA magazine. Photography by: Todd Eyre.