Red Emperor Fillets Poached in Coconut Milk with Garam Masala

Name: Red Emperor Fillets Poached in Coconut Milk with Garam Masala
Yield: Serves six
Ingredients: 1 teaspoon cloves, roasted; 1 teaspoon white peppercorns, roasted; 2 sticks cinnamon, roasted; 4 star anise, roasted; 260 ml vegetable oil; sea salt; 6 vine-ripened tomatoes, cored; ¼ cup green cardamom pods, roasted; 1 large knob ginger, peeled and minced; 5 wild green chillies, finely chopped; 1 x 2 cm piece fresh turmeric, minced; 3 cloves garlic, minced; 1 large brown onion, peeled and finely diced; leaves from 2 bunches Thai sweet basil; leaves from 2 bunches Thai sweet basil; 50 ml coconut cream; 1 x 1 kg red emperor, boned and skinned, and cut into 6 portions; 4 tablespoons palm sugar; 30 ml fish sauce; 1 knob ginger, cut into fine julienne; 6 kaffir lime leaves, cut into fine julienne; 1 litre coconut milk

Preparation info

Serves
six

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This long-time performer is so delicious that many regulars are addicted to it. We cook the fish in a copper pot, which we take to the table. I do not want the customers to miss the glorious perfume of the garam masala and Thai sweet basil when the lid is lifted. Cook the fish properly so it flakes and remains moist. Snapper and other reef fish are excellent substitutes.

Garam masala is a house spice mix. There is no value in making a lot of this at a time, fresh is best as the spic

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method