(Red Emperor can be swapped with any firm-fleshed scale fish.  The dish pictured is Tassie trumpeter.)


Nam jim:
2 cloves garlic, finely chopped
2 teaspoons finely chopped ginger
2 coriander stems and roots, finely chopped
1 red chilli, finely chopped
1 tablespoon Thai fish sauce
juice of half lemon or lime
1 tablespoon brown sugar
1 tablespoon peanut oil
4 pieces of red emperor fillet, approximately 180 grams each
1 red onion, finely sliced
1 red capsicum, finely sliced
1/4 cup mint leaves
1/4 cup coriander leaves
4 tablespoons peanuts or cashews
Coconut rice:
400gram can coconut milk
¾grain rice

Combine rice and coconut milk in saucepan with a good pinch of salt and bring to the boil. Simmer, stirring frequently until rice is tender. Add boiling water, if rice becomes too dry.

Combine nam jim ingredients. Taste and adjust the balance of salt (fish sauce), acid (lemon juice), sweet (sugar), heat (chilli) if necessary.

Meanwhile, heat large frying pan over medium high heat. Add peanut oil, and cook fish for a few minutes on each side, or until just cooked through. 

Combine red onion, capsicum, mint and coriander. 

Serve fish on top of rice beside red onion salad, and drizzle fish with nam jim. Scatter with peanuts and serve immediately.