Joel Bennetts from Bondi’s Fish Shop has spent the past 14 years developing a broad range of skills revolving around his love for cuisine and dining. Here he shares his delicious Snapper in Coconut Green Curry recipe with us.
Joel Bennetts’ Snapper in Coconut Green Curry
For the paste
30g coriander roots (washed well)
60g ginger, peeled and chopped
80g eschalot, peeled
50g green chili (seeds are up to you!)
4 kaffir lime leaves
150g grapeseed oil
Salt, to taste
1. Blend all ingredients together until there is a fine paste.
2. Fry in a saucepan for 10 minutes on a low heat until fragrant.
For the curry
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
1. Add coconut cream and paste and simmer for 5 minutes.
2. Get your rice on!
3. Add the spring onions and snake beans to the curry, let these simmer for about 10 minutes until nice and soft.
4. Add snapper pieces and simmer until just cookedz
5. Season with fish sauce and palm sugar.
For the salad
1 handful of fresh mint
1 handful of fresh coriander
1 large eschalot, finely sliced
1. Pick herb leaves and dress in fresh lime juice and sea salt.
Serve the curry alongside steamed rice, salad and a cheek of fresh lime. Enjoy!
At the age of 15 Joel Bennetts knew he wanted to cook, wanting to enter the industry at the highest possible level he landed a job at PIER. It was countless hours of scrubbing oysters, scaling fish and learning the ins and outs of the finest seafood he slowly moving up the ranks over the first three years of his apprenticeship.
Shortly after, he moved on to work for Jeremy Strode at Bistrode CBD to complete his trade. Joel has worked at Three Blue Ducks, Hotel Palisade, Consulting in Beijing, a winter season in Japan at A.I.R. MYOKO and 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 Chef Orazia D’Elia’s Pasta Fresca, Braised Veal and Taluca Park Egg.