keto lunch | paleo recipes | paleo diet

Nutrition Facts

Servings:
4

Amount Per Serving:
400 g

Calories

449

Protein:
42.9 g
Total Carbohydrates:
12.8 g
Sugar:
8.5 g
fibre:
Total Fat:
23.5 g
Saturated:
17.2 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1330 mg

Slow-cooked MSC Snapper

Holy dooly! This is a dish that will wow the in-laws. In fact, true story, I made this dish the first time I met my wife’s parents. Bryan pretty much ate the whole thing, and we were left with the bones. So make sure if you’ve cooking with a few hungry humans you’ve got a big snapper! I always try to use MSC certified fish whenever I can. It just means we’re doing our bit for our ocean friends and not contributing to over-fished waters. The coconutty flavour of this dish is delicious and will make you feel like you’re on holiday in Thailand. Plus is super keto friendly and preeeeety easy to whip up.
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Serves

forksvg 4

Preptime

clocksvg 00hr 30min

Cooktime

clocksvg 01hr 30min

Ingredients

  • 1 whole snapper – enough to feed 4+ people (approx 700g)
  • 1 tbs coconut oil
  • 1 brown onion – finely chopped
  • 2 shallots
  • 4 garlic cloves – minced
  • 5 cms ginger – minced
  • 4 eschalots – peeled
  • 3 tbs curry powder
  • 270mls coconut milk
  • Flesh of 1 young coconut (if possible) – chopped
  • 2 tbs fish sauce
  • 1 lime – juiced
  • 1 tsp honey
  • ¼ bunch coriander – roughly chopped

Method:

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  • Preheat oven to 140C
  • Add the coconut oil to a fry pan on medium heat
  • Add the onion, shallots, ginger, garlic and curry powder
  • Stir for 4-5 minutes until the veg had taken up the colour and colour of the curry powder
  • Remove from the heat – set aside
  • In a baking dish (big enough for the fish) combine the coconut milk, coconut flesh, fish sauce, honey
  • Make 3-4 incisions on the snapper, cutting deep enough to hit the backbone
  • Using your fingers rub the onion/garlic mixture (once cooled) into the incisions
  • Place the fish into the baking tray.
  • Liquid some cover at least 80% the fish – add more coconut milk if needs be
  • Pop the lid on a throw it in the oven
  • Cook for 90mins
  • Remove from the heat
  • Season
  • Add the chopped coriander