Instructions
Step 1
Steam rice following packet directions adding toasted coconut to the rice.
Step 2
Add Five Tastes Curry Paste, coconut milk, fish stock, fish sauce and sugar to a wok or pan. Cover and bring to the boil. Meanwhile, remove root and stems from coriander and finely chop, reserving some leaves for serving.
Step 3
Add snapper fillets, lemongrass and chopped coriander, cover and simmer for 5 minutes.
Step 4
Place zucchini and carrot ribbons on top of fish, cover and cook a further 2 minutes.
Step 5
Place cooked coconut rice into serving bowls. Arrange vegetable ribbons and fish on top of rice and spoon over sauce. Serve topped with coriander leaves, a cheek of lime and garnish with chillies.