Very nice with a teaspoon of chilli jam on the side and also a potato rosti is a great accompaniment to this dish


  • 4 150g each mangrove jack fillets or snapper / jewfish / blue eye cod

  • 1 L carrot juice

  • 1 cup diced cold Butter

  • sea salt

  • cracked pepper

  • 1 Lime juice only

  • 8 cups fresh

  • 2 finely diced Garlic Cloves

  • 1 tablespoon diced Ginger

  • 1 finely diced birds eye chilli

  • 0.5 Lemon juice only


  • 1.

    Reduce the carrot juice over a medium heat in a saucepan until it resembles a thick syrup

  • 2.

    Whisk in the butter – a piece at a time off the heat – until you have a nice sauce consistency

  • 3.

    Add the lime juice to balance out the richness of the butter & season with salt & pepper

  • 4.

    Heat a frying pan and cook the fish skin side down until golden then turn over

  • 5.

    In another pan – fry the garlic, chilli & ginger in a touch of olive oil and add in the spinach and cook for 1 minute and season with salt & pepper and a squeeze of lemon juice (then drain the cooked spinach – to lose as much water as possible)

  • 6.

    Pour the sauce in the middle of the plate and add the drained spinach, top with the cooked fish.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 645kj
  • Fat Total 47g
  • Saturated Fat 29g
  • Protein 30g
  • Carbohydrate 27g
  • Sugar 10g
  • Sodium 1136mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Delicious seafood recipes as cooked by Peter Evans at the 2006 Darwin Seafood Festival

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Posted by JennyReport
Whoa! This recipe needs fixing big time! Firstly, there is no mention of red emperor in the ingredients. Then it says 8 cups fresh - What? Then in the method it talks about spinach, which is not mentioned in the ingredients. It would be nice to know how much carrot syrup you need to end up with from 1 litre of carrot juice.