Red snapper with Coconut Curry Sauce is a traditional I-Kiribati recipe for a classic dish of roast fish served topped with a curried coconut milk sauce. The full recipe is presented here and I hope you enjoy this classic I-Kiribati version of: Red snapper with Coconut Curry Sauce.
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Fish is a staple food in Kiribati and various curries are prepared throughout Oceania. This dish is for a baked fish served with a curried coconut milk dressing.
Ingredients:
1 red snapper
3 lemon slices
400ml tin coconut milk
1 dessert spoon of Polynesian curry powder
Salt, to taste
Method:
Pre-heat your oven to 180°C.
Clean, scale and wash the fish. Cut three deep gashes in both sides of the fish. Sprinkle a little salt over the two sides of the fish.
Pour a little oil in an ovenproof dish and place the snapper on it.
Place half a lemon slide into each on the sides of the fish.
Transfer the fish to the centre of your pre-heated oven and bake for 45 minutes.
In the meantime, prepare the coconut curry sauce.
Pour the coconut milk into a saucepan then season lightly with salt and stir in the curry powder. Set over medium heat and stir thoroughly to combine. Once the sauce is hot take off the heat.
Arrange the roasted fish on a serving plate. Spoon over some of the curry sauce and present the remainder in a sauce boat to accompany.
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