Gut and clean snapper, removing scales and fins with scissors.
2 Tbsps Green Thai curry paste
Can Coconut milk
1 tsp grated lime zest
½ can coconut slices
1 red pepper, seeded and diced
10 long green beans cut into 25mm chunks
Heat a wok and add garlic and onion. Add coconut milk and bring to the boil, add thai curry paste and coconut slices, when the curry sauce comes to the boil reduce heat and simmer.
Add green beans stirring well. Simmer for a further 2-3 minutes or until veges are softened but still firm.
Deep fry snapper in pan, until skin is crispy.
Serve snapper on a bed of rice, pour curry mix around the base of rice without covering it and place snapper on top of the rice.
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