Lime and coconut red emperor with baby corn

For an easy fish curry full of flavour, barbecue white fillets then bake in a creamy, zesty sauce.

Preparation time 10 mins Cooking time 30 mins Serves 6-8

2.5kg red emperor fish, sliced into cutlets Sea-salt flakes and freshly

ground black pepper

1 Tbsp extra virgin olive

oil, plus extra 1 Tbsp 4 eschalots, finely sliced 6cm piece ginger,

cut into fine batons

8 cloves garlic, minced

1 stick lemongrass,

finely chopped

4 kaffir lime leaves, torn 230g baby corn,

halved lengthways

2 x 400ml cans coconut cream Finely grated zest and

juice of 6 limes

2 beetroot, finely sliced

4 baby cucumbers, sliced

2 cups rocket leaves Coriander, to garnish (optional)

STEP 1 Preheat oven to 180°C fan forced (200°C conventional). Preheat a grill pan or barbecue to high heat. Season fish and rub with olive oil. Cook fish on one side for 2 minutes or until browned, then set aside.

STEP 2 Put extra olive oil, eschalots, ginger, garlic, lemongrass and lime leaves in a large frying pan over medium heat and cook for 5 minutes, stirring until softened. Transfer to a deep roasting pan. Add corn, coconut cream, zest and juice and stir to combine. Add fish and season with salt. Bake for 15-20 minutes, until fish is firm. STEP 3 In a large bowl, combine beetroot, cucumber and rocket, and toss to combine. Serve fish garnished with coriander, if using, with salad on the side.