The red curry paste in this recipe spreads down and into the fish, infusing it with delicious flavour
Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a baking tray with oil.
Cut deep slashes into the skin side of the red mullet. Spread the 2tbsp of curry paste over the skin, making sure it goes into the slashes. Place the fish, skin side up, onto the prepared tray. Brush with oil then place under a hot grill until the skin begins to crispen. Transfer to the oven for about 10 minutes or until the fish is cooked through.
Cook the rice according to the instructions on the pack, drain and keep warm.
While the rice is cooking, mix the 1 tsp of curry paste with the coconut milk. Bring to the boil and simmer until it thickens a little.
Serve the rice with the red mullet, sauce and lime, garnished with coriander.