Step 2

Prepare a sous vide at 56°C.

Step 3

Preheat oven to 190°C.

Step 4

Prepare two baking trays and two sheets of baking paper.

Step 6

To Prepare The Seafood

Step 8

Fillet the red emperor. Select four 150g portions. Remove the skin and set aside in the fridge with the portions. Separate the head from the bones and add the bones to a large stockpot. Remaining fillets can be used for another dish.

Step 9

Bring 650ml of water to the boil in a medium saucepan.

Step 10

Scrub the mussels and remove the beard. Add the mussels to the saucepan with wine and cover with a lid to blanch for 4-6 minutes, or until opened. Tossing several times.

Step 11

When the mussels are blanched, strain from the saucepan and place into an ice bath. Add 500ml of the mussel stock to the fish bones. Reserve the remaining stock for the fennel.

Step 12

Remove the mussels from the shell and set aside for serving. Remove the heads and shells from the prawns, retain the tail. Devein the prawns and set aside in the fridge.

Step 13

Add the prawn shells and heads to the stockpot with the fish.

Step 15

To Make the Seafood Broth

Step 17

Add all the ingredients to the stockpot with the fish, prawn shells and mussel stock. Bring to a simmer over medium heat for 20 minutes, skimming off any froth that rises to the top.

Step 18

After 20 minutes, strain the stock through a fine mesh sieve and discard the solids.

Step 19

Place the emperor fillets and prawns in two vacuum seal bags with 50g of stock each. Vacuum seal and sous vide for at least 20 minutes.

Step 21

For the Spiced Broth Base

Step 23

Heat coconut oil in a small stockpot over a medium heat. Add mustard seeds and let them crackle. Then add the curry leaves and stir for a few seconds until fragrant.

Step 24

Add onions and sauté for 5 minutes, until golden brown. Stir in garlic, ginger, and green chillies, cooking for another 2 minutes.

Step 25

Blend the tomatoes with a stick mixer and add to the stockpot. Cook for 5 minutes, to thicken slightly. Add fish sauce, turmeric, chilli powder and black pepper. Cook for another 2 minutes. Add 1 litre of the strained seafood stock into the stockpot and simmer for 5-10 minutes to allow the flavours to meld.

Step 26

Place the mixture into a high-speed blender and blend for 1-2 minutes until smooth. Strain through a muslin-lined sieve into a medium saucepan.

Step 27

Add the coconut cream and lime juice, to taste. Stir well and season with salt. Keep warm until serving.

Step 29

For the Crispy Curry Leaves

Step 31

Add the oil to a small saucepan and heat to 160°C. Deep fry the curry leaves until crisp, taking care not to burn. Remove with a strainer onto a paper towel lined tray. Season with salt and set aside.

Step 33

For the Crispy Fish Skin

Step 35

Use a knife to scrape off any excess flesh from the fish skin. Place flat on the lined baking tray and drizzle each side with oil. Salt the fish skin well.

Step 36

Cover with the other sheet of baking paper and weigh down with the other baking tray. Bake in the oven for 30-40 minutes or until crisp and golden. Drain on paper towels then break each piece into two serving pieces.

Step 38

For the Confit Potatoes

Step 40

Use a mandolin to slice potatoes into 3mm discs. Keep discs in a cylinder and gently place onto the base of a medium saucepan, splaying if necessary.

Step 41

Roughly slice the ginger and turmeric and add to the saucepan with the olive oil. The olive oil should cover the potatoes. Rearrange the potatoes carefully if they are not fully submerged.

Step 42

Place over a medium-low heat and slowly cook the potatoes. Ensure the oil doesn’t boil, just lightly bubbles. Cook for about 20-25 minutes or until the potatoes are cooked through and tender when pierced with a sharp knife. Set aside.

Step 44

For the Roasted Fennel

Step 46

Reduce oven to 180°C.

Step 47

Heat the olive oil in a medium frypan on a medium-high heat. Add the fennel and season with salt. Cook for 1-2 minutes on each side to caramelise. Add the mussel juice and then place in the overn to roast for 20 minutes, until tender.

Step 49

For the Coriander Oil

Step 51

Bring a saucepan of water to the boil. Prepare a bowl of iced water.

Step 52

Blanch the coriander, curry leaves and spinach in the saucepan of boiling water for 10 seconds, then remove and plunge into iced water. Wring out the greens to remove as much water as possible.

Step 53

In a high-speed blender, blitz the greens and the oil for 2-4 minutes - the friction of the blades will warm the oil. Season with salt

Step 54

Allow mixture to sit for five minutes before straining through a muslin cloth, then transfer to a squeezy bottle.

Step 56

To Assemble

Step 58

Remove the fish and prawns from the sealed bag. Pat dry with paper towel.

Step 59

Arrange a piece of the fish in the centre of each plate, carefully transfer the potato discs and place in two stacks either side of the plate. Add a wedge of fennel, two prawns, three mussels around each plate. Top the fish with a piece of crispy fish skin. Slowly ladle the warm broth around the plate and finish with a few drops of coriander oil. Garnish with the crispy curry leaves and micro coriander. Serve hot.