Serve these delicious fish fillets with steamed jasmine rice and a cooling Asian Noodle Salad with Green Papaya and Green Mango. Make sure to prepare the salad before cooking the fish.
Stir any remaining chilli sauce through the rice along with a few spoonfuls of coconut cream. Perfect for summer entertaining.
- Prep Time : 40 minutes
- Cook Time : 8-10 minutes
- Yield : 4
- Red Emperor fillets - 4 x 150g, skin-on and scale
- Green Chilli Sauce
- long green chillies - 6, with seeds, roughly chopped
- fish sauce - 1 -1 1/2 tablespoons
- Thai white palm sugar - handful (approx 100g)
- limes - 6, juiced
- fresh coriander roots - 3, well washed and roughly chopped
- garlic - 1 cloves, peeled and smashed
- white peppercorns - 6, crushed
- sea salt
- Asian Noodle Salad with Green Papaya and Green Mango
- rice stick noodles - 200g
- toasted sesame oil - 1 teaspoon
- shredded green papaya - 1 1/2 cups
- shredded green mango - 1 1/2 cups
- shredded daikon radish - 1 cup
- green onions - 2, cut into long fine strips
- picked coriander leaves - 1/4 cup
- Salad Dressing
- limes - 2, juiced
- fish sauce - 1 1/2 tablespoons
- Thai white palm sugar - 1 tablespoon
- Sweet chilli sauce - 1 tablespoon
- white pepper - 1/2 teaspoon
- ginger juice - 2 teaspoons (optional)
- mild vegetable oil - 3 tablespoons
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. Place 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: place all the ingredients in a blender or food processor and blend until smooth.
For the Asian Noodle Salad: Soak the rice sticks in boiling water for 5 minutes. Drain and toss through the sesame oil.
Mix all the dressing ingredients together.
Add the papaya, mango, daikon, onions and coriander to the noodles with half of the dressing and toss together to mix well. Stand for 30 minutes to allow the flavours to develop.
Tip: to slice the fruit and vegetables, use a Japanese mandolin with the correct shredding attachment. A sharp knife can also be used to cut fine julienne strips - or you can use a grater, although a much coarser result will be achieved.