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Method:

1. For the Pan Fried Red Emperor, fillet the fish and save fish frames for fish stock. Portion fillets into 4 even slices.
2. Make slits into the skin of the fillets around ¼ inch deep and season with salt. Season flesh side with a light sprinkle of turmeric.
3. Place fillets in the fridge until ready to fry and to help draw out moisture from the skin.
4. For the Fish Stock, heat a large frypan on a high heat. Add oil and pan sear the fish frames until browned.
5. Add the onion, ginger and garlic and fry until aromatic. Add water.
6. Bring to a boil then lower the heat to medium and allow to simmer until stock has been reduced by half. Strain and add to curry sauce base.
7. For the Curry Sauce, heat ghee/oil in a medium frypan on a medium high heat and add roughly chopped onions. Sauté until golden brown. Add ginger and garlic. Stir to combine.
8. Add roughly chopped tomatoes, finely chopped coriander stems and half of the cashews.
9. Cook until the tomatoes and onions are softened.
10. Add the ground coriander, chilli powder and cumin to the pan and cook to release the flavours. Add a splash of water, if necessary to avoid burning the spices.
11. Allow to cool slightly and add to a food processor to blend to a smooth puree. Return to pan and allow to simmer.
12. Place remaining cashews with 500ml water to the blender and blend until smooth. Add to the frypan with the tomatoes. Cook until well combined.
13. Season with salt and balance with sugar.
14. For the Mint Rice, add water to a medium saucepan with salt and ghee and bring to the boil.
15. Wash basmati rice in a sieve, under running water. Add to the boiling water and reduce to a simmer.
16. Cook for 15 minutes with the lid on or until all the water has been absorbed, fluff the rice with a fork.
17. Finely chop mint leaves and toss through the rice.
18. For the Cucumber Salsa, peel the cucumber lightly, whilst still maintaining the soft green part of the peel. Halve the cucumber and remove the seeds. Dice into a 3mm brunoise.
19. Chop the red onion into a fine brunoise and wash in cold water to remove the bite of the onion. Strain and let onion drain.
20. Cut cherry tomatoes into quarters.
21. Place the cucumber, onion and tomato in a bowl add in the finger lime ‘caviar’, lime juice and zest and mix together.
22. Season to taste and set aside.
23. For the Crispy Shallot and Cashew Crumb, heat a large frypan over medium heat and add the oil.
24. Add the whole cashews and fry for 3 minutes or until golden brown. Remove from oil with a slotted spoon and set aside to cool on paper towel.
25. Using the same oil and pan, fry the shallots for 3 minutes or until golden brown. Remove from the oil and set aside to cool on paper towel.
26. Still using the same oil and pan, flash fry the chillies for 30 seconds. Remove from the oil and set aside to cool on paper towel.
27. Once the cashews have cooled, chop into crumb size pieces and combine in a bowl with the crispy shallots and chilli. Season to taste.
28. When ready to cook, heat a large frypan on a high heat. Add oil and allow to heat up.
29. Place fish fillet, skin side down in the pan and place a fish weight or another clean heavy frypan on top of the fish, to prevent skin curling and allow the skin to crisp up. Cook for up to 2 minutes then turn the fillet and cook for a further 30 seconds.
30. Allow to rest prior to serving.
31. To assemble, place a 12cm ring cutter in the centre of a flat bowl. Place the rice inside the ring cutter. Make a hole in the centre of the rice and add the cucumber salsa. Then pour approximately 1 cup of the curry sauce around the edge of the rice. Place the fish on top of the rice with the crispy skin facing up. Garnish with cashew crumb mixture.