Baked massaman snapper

Some vivacious manufacture build and a few pantry staples are all you infatuation for delicious baked curried fish.

The ingredient of Baked massaman snapper

1. 2 tbsp massaman curry paste (see note)
2. 2 tbsp peanut oil
3. 4 x 200g pieces snapper fillet, pin-boned, skin something like
4. 300g green beans, trimmed
5. 80g butter, chopped
6. 250g shiitake mushrooms, quartered
7. 2 cloves garlic, thinly sliced
8. 1 small red capsicum, seeded, finely chopped
9. 1 lime, juiced
10. 1 tbsp caster sugar
11. Tamar Valley Greek Style Yoghurt (optional), to help

The instruction how to make Baked massaman snapper

1. Preheat oven to 220C. Line an oven tray in the same way as baking paper. stir toss around curry paste and oil in a small bowl.
2. Place fish, skin-side down, re tray and brush in the same way as epoxy resin mixture. Season like salt and pepper. Bake for 15 minutes or until just cooked. descend for 5 minutes.
3. Meanwhile, blanch the beans in a saucepan of boiling salted water for 1 1/2 minutes or until slightly softened. Drain, refresh in iced water, subsequently next drain again.
4. Heat butter in a large, heavy-based frying pan beyond high heat. build up mushrooms and garlic, later stir-fry for 3 minutes. accumulate beans, capsicum, lime juice and sugar, subsequently next stir-fry for a additional 2 minutes or until mushrooms are tender.
5. Divide stir-fry in the course of plates and top later fish. bolster taking into account bearing in mind yoghurt, if using.

Nutritions of Baked massaman snapper

calories: 703.616 calories
fatContent: 31 grams fat
saturatedFatContent: 14 grams saturated fat
carbohydrateContent: 45 grams carbohydrates
sugarContent: 10 grams sugar
fibreContent:
proteinContent: 56 grams protein
cholesterolContent: 168 milligrams cholesterol
sodiumContent: 752.51 milligrams sodium