Red Emperor in Thai-style coconut sauce

Red Emperor in Thai-style coconut sauce
Serves 4 Prep 20 mins Cook 25 mins

1 ½ cups (300g) Jasmin rice
3 ¼ cups (800ml) Coconut mild
4 Kaffir lime leaves thinly sliced
2 fresh red Thai chillies thinly sliced
4cm piece fresh ginger (20g) chopped finely
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon finely chopped fresh coriander root
1 tablespoon finely chopped fresh lemon grass
1 tablespoon grated palm sugar
2 x 400g red Emperor fillets skinned – or any other firm white fish fillet
(Cooking times may vary)
1/3 cup firmly packed fresh coriander leaves

Cook rice.
Meanwhile, combine coconut milk, lime leaves, chillie, ginger, sauce, juice, coriander root, lemongrass & sugar in a large frypan, bring to boil.
Reduce heat; simmer uncovered 10 mins. Add fish; simmer covered, about 10 mins or until fish is cook through. Remove from heat, stir in coriander, and serve fish with coconut sauce on rice, with Avocado & Lime Salsa as a side.


Avocado & Lime Salsa
1 diced avo
1 seeded and finely chopped Leb/cucumber
½ finely chopped red onion
2 finely chopped large red chillies
1 large handful coriander leaves
2 teaspoons fish sauce
2 tablespoons lime juice
4 tablespoons olive oil
1-2 tomatoes seeded and chopped.

Mix together.