Step 1
Combine the brown rice and 2 cups of water in a saucepan over high heat; once boiling, reduce to low, cover, and simmer for 25 minutes. Remove from the heat and let it sit, covered, for 10 minutes to finish steaming before spreading it out to cool.
Step 2
While the rice cooks, whisk the curry paste, coconut milk, half the fish sauce and the juice of half the lime directly in a shallow roasting tray. Cut the lemongrass into 5cm lengths, bruising them with the back of a knife to release their aromatics, and stir them into the coconut mixture.
Step 3
Cut the remaining lime half into slices and stuff them into the snapper cavity. Place the fish into the tray, spoon the sauce over it and season lightly. Roast for 25-30 minutes, or until the flesh is opaque and flakes easily. At the 15-minute mark, baste the fish with the sauce to prevent it from drying out.
Step 4
As the fish finishes, whisk the remaining fish sauce and caster sugar in a large bowl until dissolved. Fold in the cooled rice, chopped chives and halved cherry tomatoes, tossing well to coat the grains in the dressing. Serve the roasted snapper alongside the dressed rice, garnished generously with toasted coconut flakes and fresh coriander sprigs.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
