Asian fried lampuki fillets

Flavours of the Far East explode in tis tasty and simple dish


  • 1 bunch coriander 
  • 1 lime 
  • 2 cups jasmine rice 
  • 2 tbsp vegetable oil, plus 1 teaspoon 
  • 4  lampuki fillets
  • 2 tbsp freshly grated ginger 
  • 2 cloves garlic, crushed 
  • 1 cup vegetable stock 
  • 1 or 2 tsp honey
  • Salt, to taste
  • 1 long red chilli, very finely sliced into strips 
  • 2 shallots, finely sliced into strips 
  • 2 tbsp coriander, coarsely chopped 
  • 2 tbsp mint, coarsely chopped
  • Bread crumbs
  • Lemon zest


  1. To make the rice, cut root end of coriander and wash thoroughly. 
  2. Slice 2 long strips of lime zest. 
  3. Place rice into a pot, along with the coriander root and lime zest and add 3 cups water.
  4. Cover and cook. 
  5. Juice the lime and reserve for later.  
  6. Coat Lampuki with bread crumbs and grated lemon rind.
  7. While the rice is cooking, heat oil in a large non-stick frying pan over medium high heat.
  8. Cook fillets 3-4 minutes each side or until almost cooked through.
  9. Cooking time will depend on the thickness of the fish. Remove fish from pan and cover with foil.
  10. Add remaining oil to the same pan and reduce heat to low.
  11. Stir in ginger and garlic and cook a few minutes, being careful not to burn it. 
  12. Cook, stirring, until softened and fragrant and add stock and sugar; simmer until reduced to a thick paste. Adjust seasoning.
  13. Remove the lime zest and coriander from the rice.
  14. Add lime juice and fluff rice with a fork.
  15. To serve, divide rice amongst four plates and top with fish fillet. Spoon ginger paste over fish and top with combined chili, green onion, coriander and mint garnish.