Wet rubbed snapper

4 whole snapper, filleted and cut into 4

1 cup of curry paste

Curry paste

2 onions, peeled

6 garlic cloves, peeled

2 stalks of lemongrass

1 knob Galengal

2 chilli, you choose!

2 tbsp cumin seeds, roasted

2 tbsp coriander seeds, roasted

1 cup of coriander stems, reserve the top for garnish

6 kaffir lime leafs

4 Tbsp Thai fish sauce

2 Tbsp Brown sugar

For the curry paste, prep all the ingredients and blend together until smooth in a blender, then cover all the snapper in the curry paste until well covered and set aside to marinate.

Pre-heat an oven to 180 degrees.

Heat a number of cast iron frypans and quickly coat the snapper with a little oil before sealing them in the frypans. Seal all corners before putting them into a hot oven for about 5 minutes. Remove and allow to rest before plating.