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Singapore Chilli Coral trout and Asian Salad

Recipe submitted by DS121

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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.

Serves 4

Ingredients

4 coral trout fillets (or snapper or any reef fish fillet)
flour for dusting
oil for frying
2 cups of rice
1 tin of coconut milk
sauce
1 tbsp vegetable oil*
8 cloves garlic, roughly chopped
8 fresh red chilli, roughly chopped
2 spring onions, cut into finger length
1 tsp freshly squeezed lime or lemon juice
1 cup of water
2 tablespoons of brown sugar
5 tablespoons of tomato sauce or ketchup
1½ teaspoons of cornflour
lobster tail or 8 large green prawns shelled and deveined
Salad
12 snow peas (mangetout) chopped finely lengthways
4 spring onions chopped finely lengthways
¼ cup of mint leaves
½ cup of coriander leaves
2 red chillies (de-seeded) and chopped finely lengthways
1 kaffir lime leaf finely shredded
Dressing (mix all ingredients)
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice

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Method

Cook rice as per usual however replace one cup of water with coconut milk. Keep warm
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.
Make salad by tossing together all of the vegetables, don't dress at this stage.
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.
Bring sauce to boil and just before serving add lobster/prawn meat and cook in boiling sauce for 1 to 2 minutes.
Serving.
Place half a cup of cooked rice on each plate in an oval shape
Place 1 fish fillet each on mound rice
Spoon enough sauce to cover fish and rice.
Garnish with salad and add 2 table spoons of dressing to salad on each plate.