Redthroat Emperor Fillets in Coconut Curry Sauce

Recipes | Curries | Poaching Serves 4 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.


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


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.

Alternative species:

Other Emperors, Blue-Eye Trevalla, Blue Warehou, Goldband Snapper, Mulloway, Pearl Perch, Queenfish, Red Emperor, Silver Warehou, Snapper, Whiting.

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