Joel has spent the past 14 years developing a broad range of skills revolving his love for cuisine and dining. Here he shares his delicious Snapper in Coconut Green Curry recipe with us.

Ingredients

For the paste

30g coriander roots (washed well)

60g ginger, peeled and chopped

30g garlic 

80g eschalot, peeled

50g green chili (seeds are up to you!)

4 kaffir lime leaves

150g grapeseed oil

Salt, to taste

Method

1. Blend all ingredients together until there is a fine paste

2. Fry in sauce pan for 10 minutes on a low heat until fragrant

FOR CURRY:

Ingredients

400g snapper in large chunks (skinned)

400ml coconut cream 

2 cups of steamed rice 

1 bunch of snake beans finely sliced

4 bulb spring onions quartered 

Method

  1. Add coconut cream paste and simmer for 5 minutes 

2. Get your rice on!

3. Add the spring onions & snake beans to curry, let these simmer for about 10 minutes until nice & soft 

4. Add snapper dice and simmer until just cooked

5. Season with fish sauce & palm sugar

FOR SALAD:

Ingredients

1 handful of mint

1 handful of coriander 

1 large eschalot finely sliced

1 lime 

Method

Pick leaves and dress in fresh lime juice & sea salt

2. Serve 

About Joel

At the age of 15 Joel Bennett knew he wanted to cook, wanting to enter the industry at the highest possible he landed a job at PIER. It was countless hours of scrubbing oysters, scaling fish & learning the ins & outs of the finest seafood, slowly moving up the ranks over the first 3 years of his apprenticeship.

Shortly after, he moved onto work for Jeremy Strode at Bistrode CBD to complete his trade. Has worked at Three blue ducks, Hotel Palisade, Consulting in Beijing China, a winter season in Japan at A.I.R. MYOKO, & most recently the opening of Peppes in Bondi

Want more? Click here for our Pizza with Roasted Pumpkin, Blue Cheese and Rocket and here for our Pumpkin, Rosemary and Bacon Quiche.