A fiery, but very delicious, little number. Excellent served with steamed jasmine rice – stir the remaining chilli sauce through the rice and add a few spoonfuls of coconut cream.
4 x 150g Red Emperor fillets, skin-on and scaled
Green Chilli Sauce:
6 long green chillies (with seeds), roughly chopped
1 – 1 ½ tablespoons fish sauce
Approx 100g Thai white palm sugar, shaved
Juice of 6 limes
3 fresh coriander roots, washedand roughly chopped
1 clove garlic, peeled and smashed
6 white peppercorns, crushed
Score the skin of the fillets by slashing diagonally in two or three places – this helps the marinade to penetrate.
Place on a plate (lined with foil), skin-side down. Put the plate on a rack in a steamer. Spoon half the green chilli sauce over the fillets. Cover with a tight-fitting lid and steam gently for 8 – 10 minutes.
Remove fish to four warm plates and serve with the Asian noodle salad.
To make the green chilli sauce: put all the ingredients in a blender or food processor and blend until smooth.
Tip: White palm sugar is the bleached variety.