900ml/11⁄2pt coconut milk
2 teaspoons grated fresh root ginger
3 fresh red chillies, finely chopped
1 tablespoon chopped coriander
6 shallots, finely chopped
6 kaffir lime leaves
2 lemon grass stalks, white part
only and tough outer layer
2 teaspoons grated lime zest
500ml/18fl oz fish stock
75ml/3fl oz Thai fish sauce
75ml/3fl oz freshly squeezed lime
4 red emperor fillets, about
• Bring the coconut milk to the boil in a saucepan, and boil for 3 minutes.
Add the ginger, chillies, coriander, shallots, lime leaves, lemon grass
and lime zest, and bring back to the boil. Add the stock and fish sauce,
and simmer for 15 minutes.
• Pass through a sieve, and add the lime juice.
• Heat the sauce in a wide frying pan and, when it comes to the boil, add
the fish, then reduce the heat and simmer gently for 10–15 minutes until
just cooked through.
• Transfer the fish to a serving platter and drizzle the sauce over the top.