28 December 2012,22:38 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Bring the coconut milk to the boil in a saucepan and boil for 3 minutes.
  • Add the ginger, chilli, coriander roots and stems, chopped shallots, lime leaves, lemongrass and lime zest and bring back to the boil.
  • Add the fish stock and fish sauce and simmer for 15 minutes. Pass through a fine strainer and add the lime juice. Taste and add extra fish sauce if necessary.
  • Heat the sauce in a large, wide saucepan or wok. When it comes to the boil, add the fish, then reduce the heat and simmer gently for 10 minutes, or until cooked.
  • Carefully transfer the fish to a serving platter. Serve with some of the liquid and a sprinkling of coriander, chilli and shreds of lime leaf.


  • 1 litre coconut milk
  • 2 teaspoons grated fresh ginger
  • 3 small red chillies, finely chopped
  • 1 tablespoon chopped coriander (cilantro) roots and stems
  • 6 red Asian shallots, finely chopped
  • 6 makrut (kaffir lime) leaves, shredded
  • 2 lemongrass stems, white part only, sliced
  • 2 teaspoons grated lime zest
  • 500 ml fish stock
  • 4 tablespoons fish sauce
  • 4 tablespoons lime juice, strained
  • 1 kg skinless red emperor fillets, each fillet cut into three equal portions
  • Coriander (cilantro) leaves, to garnish
  • 1 small red chilli, sliced, to garnish
  • 2 makrut (kaffir lime) leaves, extra, shredded, to garnish

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