Summer seafood

Recently I talked about Red Throat Emperor... here is a recipe I recommend, perfect for a summer lunch.

Baked Red Emperor with soba noodle salad
Serves 6

Ingredients
Salad
Combine all salad ingredients in a large bowl, mix thoroughly.

120g soba noodles, cooked
1 medium carrot, peeled and julienned
1 red chilli, julienned
1/4 medium Daikon (white radish), peeled and julienned
2 lebanese cucumber, peeled, de seeded and julienned
75g bamboo shoots, julienned
50g pickled ginger, julienned
1/2 medium salad onion, peeled and finely sliced
30g bean sprouts
30g snow pea sprouts
18 coriander leaves
18 mint leaves
18 vietnamese mint leaves

Coconut Dressing
Blend and strain the following ingredients:

1 tsp caster sugar or palm sugar
150 ml coconut cream
3 limes, juiced
1 tbs fish sauce
1 tsp sambal olek
1 dessertspoon ketjap manis*
1 clove garlic
1 coriander root

Fish
1 Red Emperor (2.5kg scaled and gutted)
4 stems lemon grass, peeled, crushed and chopped
4 kaffir lime leaves
2 red chillies, cut in half
50 ml ketjap manis
2 limes, halved
25g butter
4 cloves garlic, sliced
4 stems of coriander, chopped

Method
Preheat oven to 180 degrees.
Spread out aluminium foil and lay down the red emperor.
Cover the fish with crushed lemon grass, lime leaves, chilli, butter, ketjap manis, limes, garlic and coriander stems.
Wrap up and place on a baking tray. Place in fan forced oven for approximately 30 minutes.
Remove to cool slightly.
Divide salad evenly between 6 plates. Using a slice or a spoon, remove fish from off the bone and place next to salad.
Dress with coconut dressing and serve.