Wet rubbed snapper

Ingredients

• 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

Instructions

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.