Name: Red emperor in Thai-style coconut sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Red emperor in thai-style coconut sauce; 1 1/2 cup (300g) jasmine rice; 3 1/4 cup (800ml) coconut milk; 4 fresh kaffir lime leaves, sliced thinly; 2 fresh small red thai chillies,sliced thinly; 4 centimetre piece fresh ginger (20g), chopped finely; 1 tablespoon fish sauce; 2 tablespoon lime juice; 1 tablespoon finely chopped fresh coriander root; 1 tablespoon finely chopped fresh lemon grass; 1 tablespoon grated palm sugar; 2 x 440g red emperor fillets,skinned; 1/4 cup firmly packed fresh coriander leaves

Red emperor in Thai-style coconut sauce

Creamy, spicy and nutty, this Thai-style sauce is a fabulous way to dress up firm, white fish.

Ingredients

Red emperor in thai-style coconut sauce

1 1/2 cup (300g) jasmine rice

3 1/4 cup (800ml) coconut milk

4 fresh kaffir lime leaves, sliced thinly

2 fresh small red thai chillies,sliced thinly

4 centimetre piece fresh ginger (20g), chopped finely

1 tablespoon fish sauce

2 tablespoon lime juice

1 tablespoon finely chopped fresh coriander root

1 tablespoon finely chopped fresh lemon grass

1 tablespoon grated palm sugar

2 x 440g red emperor fillets,skinned

1/4 cup firmly packed fresh coriander leaves

Method

Red emperor in thai-style coconut sauce

1.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.

2.Meanwhile, combine coconut milk, lime leaves, chilli, ginger, sauce, juice, coriander root, lemon grass and sugar in large frying pan; bring to a boil. Reduce heat, simmer,uncovered, 10 minutes.

3.Add fish; simmer, covered, about 10 minutes or until fish is cooked through. Remove from heat; stir in coriander. Serve fish with coconut sauce on rice.

Red emperor has a firm, flaky texture and a delicate, moist flavour. It’s great pan-fried, barbecued, grilled, baked… a really delicious fish however you choose to cook it. Snapper or goldband snapper are acceptable substitutes if you can’t get emperor.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Red emperor in thai-style coconut sauce

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