Poached red emperor
Bring the coconut milk to the boil in a saucepan, and boil for 3 minutes. Add the ginger, chillies, coriander, shallots, lime leaves, lemon grass and lime zest, and bring back to the boil. Add the stock and fish sauce, and simmer for 15 minutes.
Pass through a sieve, and add the lime juice.
Heat the sauce in a wide frying pan and, when it comes to the boil, add the fish, then reduce the heat and simmer gently for 10–15 minutes until just cooked through.
Transfer the fish to a serving platter and drizzle the sauce over the top. Serve immediately