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  • 550g Whole baby snapper (plate size) 10 x
  • Lemon wedges
  • Lime wedges
  • Salt 5 g
  • Pepper 5 g


  1. Snapper

    • Clean and score snapper.
    • Dust in corn flour and seal in hot oiled pan.
    • Place in oven and bake 180 degrees Celsius for 15- 20 minutes (until cooked).
  2. Vegetables

    • Mix the KNORR Thai Yellow Curry Paste, KNORR Chinese Lemon Sauce GF and KNORR Coconut Milk Powder together with 100ml water.
    • In a hot wok - toss veg together until sautéed. Add in sauce and toss through - set aside to serve.
    • Serve with a fresh slice of lemon.