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Preparation time: 15 minutes Cooking time: 25 minutes Serves: 4   Ingredients: 1 packet Asian Home Gourmet Thai Green Curry Spice Paste 4 plate size baby snapper (individual serve), cleaned and scaled 2 stalks lemongrass, white part only, sliced 16 kaffir lime leaves 400mls coconut cream ¼ cup roughly chopped Thai basil 1 teaspoon lime juice

 

2. Place a large length of baking paper on a flat surface, spray lightly with oil spray and top with a snapper. It is important that the paper is big enough to enclose and form an envelope for the fish to steam in.

 

3. Place four kaffir lime leaves and several slices of lemongrass in the cavity of the fish, then fold the baking paper around the fish into a parcel. Place on a large baking tray. Repeat the process with the remaining fish.

 

4. Transfer the tray with the fish to the oven and bake for 25 minutes or until steamed through (when the flesh of the fish is white).

 

5. While the fish is cooking, place the Asian Home Gourmet Thai Green Curry Spice Paste in a small saucepan and cook for a minute before adding the coconut cream and one cup of water. Bring to a simmer then reduce the heat and stir in the Thai basil and lime juice. Cook for another 2 minutes. Remove from the heat.

 

Serving this comforting green curry sauce as an accompaniment to whole fish will warm your dinner party guests on the coldest of winter nights. The creamy and subtly spicy sauce perfectly complements the tender flesh of the fish which, when cooked, falls perfectly off the bone.