REDTHROAT EMPEROR FILLETS IN COCONUT CURRY SAUCE

Redthroat Emperor is a member of the “true” Emperor family (unlike red emperor, which is really a Sea Perch). This creamy coconut sauce has rich, warm flavours from the spices, without being ‘spicy’ … you could of course add a little chilli powder to the spice mix if you like a bit more heat.

SERVES

PREP TIME

10 mins

COOK TIME

15 mins

ALTERNATIVE SPECIES

ALTERNATIVE SPECIES:

INGREDIENTS

¼ cup vegetable oil
1 small brown onion, finely chopped
1 clove garlic, crushed
1 small red chilli, seeded and finely chopped
1 tablespoon grated ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon salt flakes
700ml coconut milk
4 x 180g Redthroat Emperor fillets, skin off, bones removed
¼ cup coriander leaves
Steamed basmati rice, to serve

METHOD

Heat a wok or large saucepan over a medium heat. Add oil and cook onion until soft but not coloured. Add garlic, chilli and ginger and cook for 1 minute. Add coriander, cumin, turmeric, garam masala and 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.

Add fillets and poach over a low heat for 5-8 minutes, until the flesh flakes easily when tested with a fork.

Garnish with coriander and serve with steamed rice.

We're your home of seafood education. Sign up to our newsletter 'The Catch' for all the latest info, straight from the source.

Explore Our Content

Company