4

ALL PROPS STYLIST’S OWN

Whole snapper

roasted with

curry lavours

SERVES 4-6 // PREP TIME 15 MINS

// COOK 45 MINS (PLUS MARINATING)

“Fish cooked on the bone has so

much more flavour and moisture

than fillets,” says Hafner. “This

recipe is for one large snapper that

you can put in the middle of the

table. It’s really fresh and goes

well with a green mango salad or

stir-fried spinach with ginger and

garlic and some coconut rice.”

1 large (about 3.4kg)

snapper, cleaned and

scaled (see note)

Lime wedges (optional)

and steamed rice (optional),

to serve

CURRY PASTE

4 garlic cloves, coarsely

chopped

3 long red chillies, seeds

removed, coarsely chopped

15 gm ginger (about 3cm),

coarsely chopped

5 gm turmeric (1 small piece),

coarsely chopped

5 coriander roots and stems

(roots scraped), coarsely

chopped

1½ lemongrass stalks (white

part only) finely chopped

1½ tsp ground cumin

¾ tsp ground coriander seeds

1½ tbsp mild-flavoured

extra-virgin olive oil

1 For curry paste, blend

ingredients (except olive oil)

in a food processor with a large

pinch of salt to a smooth paste,

transfer to a bowl and stir in oil

to combine.

2 Rinse snapper, pat dry with

paper towels, and score deeply

on both sides four times with

a sharp knife. Rub all over with

curry paste and refrigerate for

30 minutes to marinate.

3 Preheat oven to 175°C and

line a roasting pan with baking

paper. Roast snapper in pan

until just cooked through

(40-45 minutes; the flesh should

pull away from the bone near

the head, which is the thickest

part). Rest for 5 minutes and

serve with rice.

NoteIf a large snapper won’t

fit into your oven with the

head attached, ask your

fishmonger to remove it for

you, as we’ve done.

Wine suggestionFragrant

dry gewürztraminer.➤