• Pan-fried mulloway fillets with lemongrass and chilli (Alan Benson)Source: Alan Benson

Tender white mulloway fillets get a dousing of lemongrass-scented coconut cream sauce in this easy seafood number. 






Skill level

Average: 2 (231 votes)

You can use any firm white fish if mulloway is not available. 


For the marinade 

  • 4 sticks of lemongrass, white part only, minced
  • 6 bird's eye chilli, finely diced
  • 100ml tbsp fish sauce
  • 4 tsp pickled chilli
  • 4 tsp sugar
  • x 150 gram fillets of mulloway with skin


  • 2 tbsp vegetable oil plus 1 tbsp for frying the fish fillets
  • 2 sticks of lemongrass, minced
  • 2 red Asian shallots finely diced
  • 2 cloves garlic minced
  • 2 tsp dried chilli flakes
  • 250 ml coconut milk
  • 125 ml water
  • 2 tbsp fish sauce
  • 1 tbsp white sugar
  • ½ tsp ground black pepper


  • 6 cherry tomatoes cut in half
  • 4 leaves sawtooth coriander finely sliced
  • 1 shallot (green onion) finely sliced
  • 1 bird’s eye chilli finely sliced
  • 1 tsp chilli oil
  • juice of ¼ lemon

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.


Marinading time: 3 hours

To make the marinade, place all the ingredients into a bowl and stir to dissolve the sugar. Add the fish fillets and marinate for 2-3 hours. 

Place a medium size saucepan over medium high heat.  Once hot, add the oil and remaining lemongrass. Cook until the lemongrass is slightly golden and fragrant, approximately 4 minutes. 

Add the Asian shallots, garlic and chilli flakes, cook for 2 minutes, stirring occasionally. 

Add the coconut milk, water, fish sauce, sugar and black pepper, bring to the boil.  Reduce the heat and simmer slowly for 5 minutes. Take off the heat and set aside.

Place a frying pan over medium to high heat.  

Add 1 tablespoon of oil, once hot add the fish skin side down and fry for 3 minutes or until the skin is crisp. Turn the fillet over and fry for approximately 2 minutes or until fish is cooked through.  Turn off the heat and leave the fish to rest in the frying pan. Meanwhile heat the sauce.  

Arrange the fillets on a serving platter and pour over the sauce. 

Garnish with cherry tomatoes, saw leaf coriander, shallots and fresh chilli.  Drizzle with chilli oil and a squeeze of lemon.  Serve with jasmine rice


Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.

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