SAMBAL CORAL TROUT
serves / 4
1 young coconut
1 red onion, finely sliced
4cm piece ginger, cut into fine batons 4 cloves garlic, sliced
2 kaffir lime leaves, finely sliced
2 tbsp vegetable oil
2 tsp sesame oil
600g coral trout fillet, diced
1 tbsp sambal oelek paste
1 bunch snake beans, cut into 7cm lengths
2 tsp palm sugar, grated
6 green shallots, finely sliced on the bias
¼ bunch coriander leaves 8 Vietnamese mint leaves, torn Steamed rice and lime wedges, to serve
Pierce the coconut and drain the water. Reserve this for another use. Open the coconut and use a large kitchen spoon to remove the soft flesh, then slice into fine strips.
Fry the onion, ginger, garlic and lime leaves in vegetable oil and sesame oil in a wok over a high heat for three minutes, until very aromatic. Add the coral trout and sambal, then cook for two minutes, until the fish begins to change colour.
Mix in the snake beans and palm sugar and cook for one more minute, then fold in the shallots and herbs. Serve with rice and lime.