(Lethrinus Nebulosus)

EMPEROR FILLETS IN COCONUT SAUCE

INGREDIENTS:

• 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

PREPARATION:

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.