Steamed Snapper with Coconut and Basil Sauce

On Monday, July 14th, 2014

  • Cooking time: Less than 60 minutes
  • Cuisine: Modern Australian
  • Healthy options: Healthy
  • Type: Seafood

Ingredients

  • coconut and basil sauce
  • 2 green chillies, deseeded and chopped
  • 1 stalk lemongrass, outer leaves trimmed and finely chopped
  • 3cm piece ginger, peeled and chopped
  • 2 cloves garlic
  • ¼ cup coriander leaves
  • ¼ cup Thai basil leaves
  • 3 kaffir lime leaves, chopped
  • 100ml coconut cream
  • juice of 1 lime
  • 4 x 200g snapper fillets, skin on
  • cucumber relish
  • 125ml rice wine vinegar
  • 2 tablespoons sugar
  • 1 lebanese cucumber, deseeded and julienned
  • 1 carrot, peeled and julienned
  • 3 green onions, trimmed and julienned
  • 1 long red chilli, deseeded and julienned
  • 1 tablespoon roasted peanuts, coarsely ground
  • steamed rice to serve

Preparation method

Place all sauce ingredients into the bowl of a food processor except the coconut milk and lime juice, process until smooth. Add remaining ingredients and season with salt and pepper.

Tear 4 square pieces of foil large enough to encase fish. Place a fish fillet into the centre of each and spread with ¼ of the paste; wrap to enclose.

Place fish parcels into a large steamer and cook for 10 minutes. Remove from the heat.

Meanwhile, place vinegar and sugar into a small pan and simmer for 5 minutes until the sugar has completely dissolved.

Place remaining relish ingredients into a medium bowl, pour over vinegar and stir to combine.

Remove fish from parcel and serve with cucumber relish.

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