Curry Baked Snapper

Now we are in the middle of winter, we are craving warm, comfort food but trying to stay healthy at the same time - so satisfying those cravings can be tricky. But this dish tonight was delicious, comfort food, perfect for a chilly night. It came together in no time. I seared the snapper in a big wok, seasoned it with salt, pepper, cumin and tumeric, then took it out of the wok and chucked it in a roasting tin. Then in the wok, I quickly whipped up a light tomato based curry sauce. Lightly fried, onions, garlic, ginger, red pepper, coriander stalks, chilli, tumeric, cumin, garam masala, a few cardarman pods and because this wasn't going to stew for ages, I chucked in some fish sauce, oyster sauce a cup of vegie stock to help it along. Then once that was all simmering nicely, I poured it over the fish and chucked it in the oven to stew for bout an hour. We had this with brown rice and a great refreshing, cucumber and mint salad Hannah whipped up with a great asian dressing and dry fried sesame and sunflower seeds! This was a memorable winters meal!