Sambal coral trout with green shallots and young coconut

Pierce coconut using a sharp tool, such as scissors, to make a hole through coconut husk. Place over a bowl, allowing coconut water to pour from coconut. Reserve water for another use. Open coconut using a hammer and use a large kitchen spoon to remove the soft flesh, then slice into fine strips. Set aside.

Heat oils in a wok over a high heat. Add onion, ginger, garlic and lime leaves and cook for 3 minutes or until very aromatic. Add coral trout and sambal, then cook, stirring, for 2 minutes or until fish begins to change colour.

Add snake beans and palm sugar and cook for a further 1 minute or until fish is cooked through and beans are just tender. Fold in coconut, shallots and herbs. Serve with rice and lime.