You can use any firm white fish if mulloway is not available.
Tender white mulloway fillets get a dousing of lemongrass-scented coconut cream sauce in this easy seafood number.
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
- 6 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
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.