CURRY-BAKED MACK­EREL

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - In­gre­di­ents: serves 8 Method

1 whole school mack­erel (about 2kg), cleaned and gut­ted sea salt flakes and freshly-milled black pep­per

2 sticks lemon­grass, finely chopped 8cm piece gin­ger, grated

4 cloves gar­lic, minced

¼ cup red curry paste

½ bunch co­rian­der leaves, chopped

1 Tbsp fish sauce

1 Tbsp soy sauce

½ cup bread­crumbs mint and lime wedges, to serve

Pre­heat oven to 200C. Score the fish in fine par­al­lel lines, then sea­son in­side and out with salt and pep­per.

Com­bine the lemon­grass, gin­ger, gar­lic, curry paste, co­rian­der leaves, fish sauce, soy sauce and bread­crumbs in a bowl, then spread over the fish. Ar­range the fish in a lined oven tray then bake for 35-40 min­utes, un­til the fish is firm to touch. Serve with mint and lime wedges.

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