Red Emperor Fillets with Nam Jim and Coconut Rice


Nam Jim Sauce

2 cloves garlic, finely chopped
2 teaspoons finely chopped ginger
2 coriander stems and roots, finely chopped
1 red chilli, finely chopped
1 tablespoon Thai fish sauce
juice of half lemon or lime
1 tablespoon brown sugar

1 tablespoon peanut oil
4 red emperor fillets
1 red onion, finely sliced
1 red capsicum, finely sliced
1/4 cup mint leaves
1/4 cup coriander leaves
4 tablespoons peanuts or cashews

Coconut Rice
400 gm can coconut milk
¾ cup rice


Combine rice and coconut milk in saucepan with a good pinch of salt and bring to the boil. Simmer, stirring frequently until rice is tender. Add boiling water, if rice becomes too dry.

Combine nam jim sauce ingredients. Taste and adjust the balance of salt (fish sauce), acid (lemon juice), sweet (sugar), heat (chilli) if necessary.

Meanwhile, heat large frying pan over medium high heat. Add peanut oil, and cook fish for a few minutes on each side, or until just cooked through.

Combine red onion, capsicum, mint and coriander. Serve fish on top of rice beside red onion salad, and drizzle fish with nam jim. Scatter with peanuts or cashews and serve immediately.

Serves 5

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Midwest Foods Dubbo