On February 1, 2023, the embargo on local snapper fishing will be lifted, and for McGrath director and long-time fishing tragic Glenn Pagano, it can’t come soon enough. Glenn loves to head out into the briny at any opportunity and has kept the McGrath family well-supplied over the years. When snapper is back on the fishing hit list, this is one of Glenn’s go-to recipes.
According to Glenn, “This is, without question, one of the tastiest and easiest ways to cook a whole snapper. The best part of this recipe is that there are only a few ingredients, and you can cook it anywhere, even on a campfire. Enjoy!”
Glenn’s Thai Green Curry Snapper
- Catch a snapper!
- Clean and scale the fish
- Preheat oven, BBQ or Webber to about 220C
- Lay fish on alfoil sheets and create a “boat” that will hold liquid
- Use a spoon to spread Thai Green Curry Paste on both sides of the fish and inside the gut cavity
- Add some vegetables of choice (potatoes, onions, carrots, etc.)
- Pour a tin of coconut milk over fish
- Use alfoil to create a lid for the boat.
- Place package in preheated oven. Cooking time will vary depending on fish size and thickness. Check on fish in 30 minutes. When cooked, the flesh will pull away from bones easily.
Serve with rice, and don’t forget to pour the yummy coconut milk and juices over the top.