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.


  • 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

  • 1.5 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

  • 0.25 cup of mint leaves

  • 0.5 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


  • 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.

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