Quick & Easy

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.
Red emperor in thai-style coconut sauce


Red emperor in thai-style coconut sauce


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.


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