Paddock To Plate

You'll find a diverse range of seafood in Western Australia's Gascoyne Region. Try this simple yet tasty dish.


  • 60 ml (¼ cup) grapeseed oil

  • 60 ml (¼ cup) store-bought sweet chilli jam or sweet chilli sauce

  • 2 tbsp finely chopped light palm sugar

  • 125 ml (½ cup) coconut cream

  • 1 tbsp oyster sauce

  • 2 kaffir lime leaves

  • A few drops fish sauce

  • Juice of 1 lime, or to taste

  • 1 x 4kg whole snapper, scaled and gutted

  • 1 bunch Thai basil leaves

  • 1 stem fresh curry leaves

  • 1 bunch coriander leaves (reserved from making the curry paste)

  • 500 gm banana leaves, washed and dried

  • Red curry paste

  • 1 bunch coriander stems and roots (reserve leaves for the sauce), coarsely chopped

  • 4 kaffir lime leaves, coarsely chopped

  • 4 red eschallots, coarsely chopped

  • 4 red birds-eye chillis, coarsely chopped

  • 2 heads of garlic, cloves separated and peeled

  • 2 lemongrass stalks, white part only, coarsely chopped

  • 1 tbsp roasted shrimp paste

  • 1 tsp fish sauce

  • 1 tsp coriander seeds

  • 1 clove

  • A few gratings of fresh nutmeg

  • Juice of 1 lime, or to taste


  • 1.

    To prepare the red curry paste, process ingredients in a food processor to a fine paste and refrigerate in a sterile jar for up to 2 weeks.

  • 2.

    Heat the oil in a frying pan over medium heat, add ¼ cup of the red curry paste and sauté until fragrant (3-5 minutes). Add the chilli jam and palm sugar, stir until the sugar dissolves, then add the coconut cream, oyster sauce and lime leaves. Bring to the boil and cook until flavours combine (1-2 minutes), then taste for seasoning and add a few drops of fish sauce and lime juice to taste. Use immediately or refrigerate until required.

  • 3.

    Stuff the cavity of the snapper with the herbs, then spread curry sauce over each side of the snapper, reserving about ½ cup to serve. Wrap fish in banana leaves and secure with string, then place on a hot barbeque and cook for 12-15 minutes each side. Serve drizzled with extra curry sauce and papaya salad.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 981kj
  • Fat Total 27g
  • Saturated Fat 9g
  • Protein 141g
  • Carbohydrate 40g
  • Sugar 15g
  • Sodium 614mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Lorraine493Report
this was fantastic... I made it for Christmas dinner.. it was finger licking good !!!