Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Lethrinus Nebulosus)

emporer fish



  • 2 tablespoons vegetable oil
  • 1 small brown onion, finely chopped
  • 1 clove garlic, crushed
  • 1 small red chili, seeded and finely chopped
  • 1 tablespoon grated ginger
  • 2 tablespoons grated coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon salt flakes
  • 700 ml coconut milk
  • 4x180g Emperor fillets, skin off, bones removed
  • ¼ cup coriander leaves
  • Steamed jasmine rice, to serve


Heat a wok or large saucepan over a medium heat. Add oil and cook onion until softened. Add garlic, chili, and ginger and cook for 1 minute. Add coriander, turmeric, garam masala, salt and cook for a further minute, stirring constantly. Add coconut milk and bring to the boil, reduce heat and simmer for about 2 minutes, until the sauce starts to thicken.

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