Name: Reef fish and bug tails in spiced coconut milk with fried shallots and coriander pesto
Cuisine: Australian
Ingredients: 600 g red emperor or coral trout fillets; ¼ cup coriander leaves; 3 large red chillies, finely sliced; 3 kaffir lime leaves, shredded; 12 baby bok choy, blanched; 300 g green Moreton Bay bug tails; zest of 1 kaffir lime, minced; 2 teaspoons minced ginger; 3 red bird’s-eye chillies, minced; 3 coriander roots, minced; 6 red shallots, sliced lengthwise; 6 kaffir lime leaves, shredded; 2 stalks lemongrass, minced; 1 tablespoon minced galangal; 1 litre coconut milk; 3 teaspoons Fried Shallots; 6 teaspoons Coriander Peanut Pesto; 500 ml Prawn Stock; 75 ml strained lime juice; 100 ml fish sauce

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

A tropical fish stew full of fragrant flavours and beautifully soft textures. Choose the best variety available — rouget, wrasse, hake, sea bass or halibut can be used in place of the red emperor or coral trout.

Ingredients

600 g red emperor or coral trout fillets
300 g green Moreton Bay bug tails

Oceania
Australia
Fish course
Pescatarian

Method

To make the spiced coconut milk, bring coconut milk to a boil, uncovered, in a wide, heavy-based saucepan for a few minutes. Add aromatics and simmer for a few minutes, then stir in stock and fish sauce and cook gently for 15 minutes. Strain through a fine-meshed sieve and add lime juice. Taste and adjust if necessary.
Bring spiced coconut milk to a boil in rin

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Reef fish and bug tails in spiced coconut milk with fried shallots and coriander pesto

Ingredients

Method

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