This flavor-packed fish curry will make a grand statement on your dinner table.
Roasted Red Snapper Curry
Yields: 2 servings
- 1 (1¾-pound) whole red snapper, cleaned and scaled
- 5 tablespoons vegetable oil, divided
- 3 teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 2 green onions, halved
- ¼ cup sliced fresh ginger
- 6 cloves garlic, sliced
- 1 large red onion, cut lengthwise into 1-inch wedges (about 12 ounces)
- ¼ cup chopped green onion
- 2 tablespoons minced fresh ginger
- 6 cloves garlic, minced
- 2½ tablespoons Thai red curry paste*
- ½ teaspoon crushed red pepper
- 1 (13.5-ounce) can coconut milk
- ¼ cup chopped fresh basil
- 1 teaspoon fresh lime juice
- Garnish: torn fresh basil, crushed red pepper
- Preheat oven to 450°. Line a rimmed baking sheet with parchment paper; spray parchment with cooking spray.
- Make 3 diagonal 3- to 4-inch slits in both sides of fish, cutting all the way to bone. Place fish on prepared pan. Rub outside and cavity of fish with 2 tablespoons oil; sprinkle with 2 teaspoons salt and ¼ teaspoon black pepper. Stuff cavity with halved green onions, sliced ginger, and sliced garlic.
- In a medium bowl, toss together red onion, 1 tablespoon oil, ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Place red onion around fish.
- Bake until fish is opaque and flakes easily with a fork, 15 to 20 minutes.
- In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add chopped green onion, minced ginger, and minced garlic; cook, stirring frequently, until softened and fragrant, 3 to 4 minutes. Add curry paste and red pepper; cook for 1 minute, stirring constantly. Add coconut milk; bring to a boil. Reduce heat to medium-low; stir in basil, lime juice, and remaining ¾ teaspoon salt. Transfer sauce to desired serving plate; top with fish and roasted red onion. Garnish with basil and red pepper, if desired.
*We used Thai Kitchen Red Curry Paste.