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

Preparation info
    • Difficulty


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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.


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


  1. 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.
  2. Bring spiced coconut milk to a boil in rin