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.

  • 45 mins cooking
  • Serves 4
  • Print


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
  • 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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