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Ingredients
- 900ml/11⁄2pt coconut milk
- 2 teaspoons grated fresh root ginger
- 3 fresh red chillies, finely chopped
- 1 tablespoon chopped coriander
- 6 shallots, finely chopped
- 6 kaffir lime leaves
- 2 lemon grass stalks, white part
- only and tough outer layer removed, sliced
- 2 teaspoons grated lime zest
- 500ml/18fl oz fish stock
- 75ml/3fl oz Thai fish sauce
- 75ml/3fl oz freshly squeezed lime juice, strained
- 4 red emperor fillets, about
- 250g/9oz each
Instructions
- Bring the coconut milk to the boil in a saucepan, and boil for 3 minutes.
Add the ginger, chillies, coriander, shallots, lime leaves, lemon grass
and lime zest, and bring back to the boil. Add the stock and fish sauce,
and simmer for 15 minutes. - Pass through a sieve, and add the lime juice.
- Heat the sauce in a wide frying pan and, when it comes to the boil, add
the fish, then reduce the heat and simmer gently for 10–15 minutes until
just cooked through. - Transfer the fish to a serving platter and drizzle the sauce over the top.
Serve immediately
