Trevally with Sambal, coconut cream and lime matched with Crossroads milestone series Chardonnay 2014

Ingredients - serves four

  • 500g trevally, cut chunky
  • 4 Tbsp rice bran oil
  • 2 dried chillies, soaked
  • 3 fresh red chillies
  • 1 large tomato
  • 1 red onion
  • 4 cloves garlic
  • 1 thumb ginger
  • 250 ml coconut cream
  • 25g palm sugar
  • sea salt
  • lime juice

Master tip:

This is an amazing vibrant sambal based dish, a good idea is to make the base sauce in advance then add the fish when ready, the base sauce freezes very well.

  1. Place the dried chillies, fresh chillies, tomato, red onion, garlic and ginger in a blender and blend well.
  2. Put a wok on the heat and add the above mix, cook slowly for 15 – 20 minutes until fragrant, add the palm sugar, then the coconut cream and bring to the boil again and simmer for 5 -10 minutes.
  3. Lastly add the trevally then season with the lime juice.




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