BARBECUED SNAPPER FILLET WITH RED CURRY PASTE

as made by Katrina Ryan on Escape with ET

Serves 4

750g snapper fillet cut into 4 pieces
4 tblspns red curry paste

4 tblspns coconut cream
(taken from the top of an unshaken tin of coconut cream)
4 tblspns shredded basil leaves
4 tsps roasted and ground peanuts
1 long red chilli seeded and finely sliced

For the pickled cucumber:

1 telegraph cucumber, peeled and cut in half then sliced with a vegetable peeler into ribbons
1 tsp salt
½ cup coconut vinegar
½ cup white sugar
1 tsp fish sauce

Sprinkle the salt over the cucumber and let the cucumber drain in a sieve for about 20 minutes.
Heat the vinegar and sugar in a saucepan and bring to a rapid boil. Remove from the heat, add the fish sauce and cool.
Pour the pickling liquid over the cucumber.

To cook the fish:

1. Smear the curry paste over both sides of the fish and wrap in non stick baking paper and then foil.
2. Cook on a hot barbecue for about 4-5 minutes each side.
3. Unwrap the fish and place it on a plate. Drizzle over the coconut cream, basil leaves, peanuts and chilli.
4. Serve with the pickled cucumber on the side.