Red throat emperor with spiced cuminatta dressing

Recipe courtesy of Richard Ousby from FRDC's TV show Seafood Escape with Andrew Ettinghausen

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Cooking difficulty: Medium

Serves: 4

Preparation: 10mins

Cooking: 10mins

Tips for poaching

Save the poaching liquid for use in accompanying sauces or for soups or stocks.
Tips for seafood batter

A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Tips for glazing seafood

Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.
Tips for seasoning

The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.

Ingredients

Fillets of red throat emperor

¼ tsp cayenne pepper ground

¼ tsp chilli powder

¼ tsp nutmeg ground

¼ tsp ginger powder

1.5 tsp sweet paprika ground

½ tsp white pepper ground

1.5 tsp smoked paprika

150g coriander seeds

150g cumin seeds

3x garlic cloves (thinly sliced)

1 bunches spring onions (thinly sliced)

½ bunch coriander (thinly sliced/chopped root as well)

½ bunch thyme

6x limes (zest and juice)

2 litres olive oil

Sherry vinegar

Soy sauce

Salt

Toast all of the ground spices to release there aroma/oil then place into a blender

Toast the coriander and cumin separately. Add to the blender blitz until a fine powder

In a large mixing bowl mix with the remaining ingredients

Add sherry vinegar, soy and salt to taste

May need more lime depending on size of limes and juiciness

Pan fry the fillets of red throat emperor in oil and plate. Add the cuminatta dressing.