2 tablespoons 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 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 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 jasmine rice.