Everyday Meals

Delicate Snapper And Vegetable Ribbons


Tender moist fish gently poached in a mild red curry sauce, perfectly accompanied with coconut rice

Prep time:15 mins

Cook time:15 mins

Serves: 4


  • 2/3 cup jasmine rice
  • 2 tablespoons toasted coconut
  • 2 tablespoons Five Tastes Thai Red Curry Paste
  • 165ml coconut milk
  • 1 cup fish stock
  • 1 teaspoon fish sauce
  • ½ teaspoon sugar
  • ½ a coriander plant (leaves, stems and root)
  • 2 pieces (350g) skinless snapper fillets
  • 1 lemongrass stalk, split lengthways
  • 1 small zucchini, peeled into ribbons
  • 1 small carrot, peeled into ribbons
  • 2 limes, for serving
  • Red birdseye chilli, for garnish


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.

Tasty Tip!

Cooking time will vary depending on thickness of fish fillets.

Delicate Snapper And Vegetable Ribbons
Average user rating:
  • 4

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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