By Michael Van de Elzen

Cook time: 5 minutes

Prep time: 20 minutes

Serves 6


  • 6 whole snapper, filleted and deskinned
  • 1 cup of curry paste

For the curry paste

  • 2 onions, peeled
  • 6 garlic cloves, peeled
  • 2 stalks of lemongrass
  • 1 knob Galangal
  • 2 chili, you choose how hot!
  • 2 Tbsp cumin seeds, roasted
  • 2 Tbsp coriander seeds, roasted
  • 1 cup of coriander stems, reserve the top for garnish
  • 6 makrut (kaffir) lime leaves
  • 4 Tbsp Thai fish sauce
  • 2 Tbsp brown sugar


To make the curry paste, prep all the ingredients and blend together until smooth or smash together in a pestle and mortar.

Cover the snapper in the curry paste and set aside to marinate.

Heat a number of cast iron fry pans and quickly coat the snapper with a little oil before frying them in the fry pans.

Remove and allow to rest before plating.