Thai Red Fish Curry
500 g whole fish (red porgy, sea bream or sea bass), cleaned 3 tbsp margarine or oil Salt Black pepper 2 tbsp red curry paste 400 g coconut milk (1 can) 200 g green beans, cut into 3 cm pieces 2 tbsp lime juice 1 tsp finely grated lime zest 2 tsp brown sugar Garnish Fresh coriander leaves Fresh basil leaves Lime, cut into wedges Fresh
