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Fragrant Coconut & Lime Snapper Curry

There is something deeply satisfying about simmering a fresh piece of Snapper in a vibrant, aromatic broth. This Fragrant Coconut & Lime Snapper Curry strikes the perfect balance between the rich creaminess of coconut milk and the zesty, bright notes of fresh lime and ginger. It’s light enough for a warm summer evening yet comforting enough for a cooler night, making it an ideal choice for a quick weeknight family meal or an effortless dinner party main. The key to this dish is using the highest quality white fish; for the freshest Snapper fillets, be sure to visit your local The Seafood Collective.

Disclaimer: This recipe is written by AI and has been curated by a seafood specialist.

Ingredients

  • 600g fresh Snapper fillets, skin off, cut into 3cm chunks
  • 1 tbsp coconut oil or vegetable oil
  • 1 medium onion, finely sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste (or yellow for a milder heat)
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 cup snap peas or baby bok choy
  • Juice of 1 lime
  • Fresh coriander and sliced red chilli for garnish
  • Steamed jasmine rice to serve

Instructions

  1. Prepare the Snapper: Pat the Snapper fillets dry with a paper towel and cut them into even 3cm chunks. Season lightly with a pinch of salt.
  2. Sauté the Aromatics: Heat the oil in a large pan or wok over medium heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic, ginger, and curry paste, cooking for another minute until the room is filled with fragrance.
  3. Simmer the Coconut Base: Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine the paste with the milk. Bring to a gentle simmer and let it bubble for 5 minutes to allow the flavours to deepen.
  4. Poach the Snapper: Add the Snapper chunks and the green vegetables (snap peas or bok choy) into the simmering sauce.
  5. Cover and Cook: Cover the pan and cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish, as Snapper is best when just tender.
  6. Finish and Serve: Remove from heat and stir in the fresh lime juice. Taste and adjust with more fish sauce or lime if needed. Serve immediately over steamed jasmine rice, garnished generously with fresh coriander and sliced chilli.

We hope this fun and simple recipe inspires you to try a delicious miso-glazed salmon in a new way. The irresistible combination of tender, rich salmon and a flavourful, sticky glaze is sure to be a hit with family and friends. Don’t forget to share your photos and tell us what you think!