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Poached red emperor

by Christina Julia

Poached red emperor

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  • 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

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