Main content

Singapore Chilli Coral trout and Asian Salad

This recipe came from when we lived in Cooktown and were so lucky as to have access to seafood caught fresh from the reef by a good friend of ours. It is indulgent and lets you know you're truly alive when you sit down to eat this with good friends and a beer.



  • 1.

    Cook rice as per usual however replace one cup of water with coconut milk. Keep warm

  • 2.

    Heat the oil in a wok or shallow saucepan over high heat. Add garlic and stir-fry for 1 minute. Add the chilli, stir-fry until fragrant. Add remaining sauce ingredients. Cover with lid and simmer for about ten minutes. Add the lime juice and spring onions. Set aside.

  • 3.

    Make salad by tossing together all of the vegetables, don't dress at this stage.

  • 4.

    Heat oil in pan, dust fish fillets in flour, salt and pepper and fry for 2 minutes on each side or until golden brown, drain on absorbent paper.

  • 5.

    Bring sauce to boil and just before serving add lobster/prawn meat and cook in boiling sauce for 1 to 2 minutes.

  • 6.


  • 7.

    Place half a cup of cooked rice on each plate in an oval shape

  • 8.

    Place 1 fish fillet each on mound rice

  • 9.

    Spoon enough sauce to cover fish and rice.

  • 10.

    Garnish with salad and add 2 table spoons of dressing to salad on each plate.


Lobster tail may be added or you can try adding or substituting with large green prawns.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Merlot, Pinot Noir and Chardonnay are the best wines to pair with Singapore Chilli Coral trout and Asian Salad.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings