Redthroat Emperor Fillets in Coconut Curry Sauce
Curries | Poaching
Redthroat emperor is a member of the “true” emperor family (unlike red emperor, which is really a seaperch). 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.
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