RED EMPEROR WITH HOT & SOUR SAUCE

SERVES 4 PREP 15 MINS COOK 40 MINS 8 long red chillies, seeded, roughly chopped 4 lemongrass stalks, trimmed 4 eschalots, roughly chopped 8 garlic cloves 12 kaffir lime leaves, torn 12g dried chillies, rehydrated in hot water 2 tbsp grapeseed oil 4 tomatoes, skinned, diced 2 cups water juice 4 limes

1/ cup caster sugar 3 3 sprigs Vietnamese mint

HERB SALAD

1 bunch coriander, leaves picked ½ cup Vietnamese mint leaves ½ cup basil leaves juice 1 lime 2 long red chillies, finely sliced

RED EMPEROR

2 x 400g red emperor fillets, halved 1 tsp each turmeric, salt 2 tbsp grapeseed oil

Pulse chillies, white part lemongrass (reserve stems, bruise), eschalots, garlic and 6 lime leaves in a blender until coarsely chopped. Add the rehydrated dried chillies and pulse to form a smooth paste.

2 In wok, heat oil on high. Add lemongrass stems, remaining lime leaves and chilli paste. Stir-fry 3 mins. Add tomato, water, juice, sugar and mint, . Simmer 25-30 mins until thickened. Keep warm.

3 HERB SALAD In a bowl, toss all ingredients together. Season. Chill until ready to serve.

4 RED EMPEROR Rub fish fillets with combined turmeric and salt. In a frying pan, heat oil on high. Cook fish skin-side down 3-4 mins until crisp. Flip. Cook 2-3 mins until flesh flakes. Drain on paper towel.

5 Serve on a smear of sauce topped by a handful of salad and crispy curry leaves. For crispy curry leaves, fry 1 min in hot oil. Drain on paper towel.