With a distinctive pointed snout, big eyes and thick lips, this wild-caught, marine fish is found mainly on the continental shelf especially over sandy bottoms and around lagoons and coral reefs, in tropical waters to around 50m, and caught mainly off northern Australia by trawls and lines. The bright red blotch on the gill flap, near the pectoral fin, distinguishes it from other Emperors. It is one of the main commercially-caught Emperors and the smallest.

DIVE DEEPER

COMMERCIAL NAME

Redspot Emperor

Method of Capture

Region

Other names

Emperor, Pink-eared Emperor, Pinkear Sweetlip, Purple-eared Emperor, Purple-headed Emperor, Purplehead Emperor, Red-ear Emperor.

Scientific Family

Lethrinidae (Emperors).

Seasonality

Available year round.

Size

Average 400g-800g and 28-36cm, but can grow to over 1.8kg and 50cm.

Price range

Medium priced.

Alternative Species

Other Emperors (including Grass, Longnose, Redthroat and Spangled Emperors and Seabream), Coral Trout, Crimson, Goldband, Moses, Ruby, Saddletail and Stripey Snapper, Green Jobfish, Hussar, Rosy Snapper, Mangrove Jack, Redfish, Red Emperor, Snapper, Striped Trumpeter.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold whole (gilled and gutted) and in fillet form. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In fillets, look for yellowish-white, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish is scaled, gilled, gutted and cleaned thoroughly. Lay whole fish or fillets, in a single layer on a plate and cover with plastic wrap or place in an airtight container. Refrigerate for up to 4 days or freeze whole fish for up to 6 months, and fillets for up to 3 months, below -18ºC.

COOKING TIPS

Average yield is 40%. Has a mild, slightly sweet flavour, low oiliness and moist, firm flesh with large flakes and few bones, which are easily removed. The thick skin is usually removed. The bones make excellent stock. Score large whole fish at the thickest part of the flesh and cut thick fillets into serving-size portions to allow even heat penetration.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue. A good fish to cook whole, either plate-sized or larger to feed a group, the firm flesh lifts easily from the bones when cooked. The firm flesh holds together well in soups, curries and casseroles and can be cubed for kebabs.

Flavour pairings

Chilli, chives, coconut milk, coriander, cumin, garlic, ginger, green onions, lemongrass, mirin, shallots, soy sauce, teriyaki sauce.

IMPORTS

Chilled whole Emperors are imported from the Pacific Islands, and frozen fillets from Indonesia, Myanmar and Vietnam.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.