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50ml vegetable oil
5 portions of kingfish
60ml sesame oil
300g fresh cockles
2 bunches bok choy
Pinch five spice
50ml Shao hsing (Chinese rice cooking wine)
30g butter
Sea salt and white pepper, to taste

Makrut lime and coconut sauce
500ml fish stock
400ml can coconut milk
5 makrut lime leaves
1 bay leaf
20ml fish sauce
20ml light soy sauce
15g shaved palm sugar
½ small red chilli
1 stalk of lemongrass
1 makrut lime
2 limes

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the sauce, heat a frying pan. Place the stock, coconut milk, lime leaves, bay leaf, fish sauce, soy sauce, palm sugar, red chilli and lemongrass into saucepan and reduce by half. Juice the limes and add to the sauce. Adjust the seasoning, strain and set aside for later.

Preheat oven to 180°C. Heat a heavy-based pan with the vegetable oil. Pan-fry the king fish on all sides for a couple of minutes. Transfer the fish to a baking tray and cook in the oven for approx. 8 minutes.

Heat another frying pan (or a wok), with the sesame oil. When hot add the cockles and the bok choy and fry on very high heat for 2 minutes. Add the five spice, Shao hsing and butter, and fry for a further minute. Adjust the seasoning to taste.

Divide the bok choy among the plates. Top with the fish and cockles. Drizzle the sauce over the plate to serve.