serves / 4

Western Times - - TASTE -


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.

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