1 young coconut
2 Tbsp vegetable oil
2 tsp sesame oil
1 red onion, finely sliced
4cm-piece ginger, cut into matchsticks
4 cloves garlic, sliced
2 Kaffir lime leaves, finely sliced
600g coral trout fillet, skinless and boneless, diced
1 Tbsp sambal oelek paste
1 bunch snake beans, trimmed, cut into 7cm lengths
2 tsp palm sugar, finely grated
6 green shallots, finely sliced diagonally
1/4 cup coriander leaves
8 Vietnamese mint leaves, torn
Steamed rice, to serve
Lime wedges, to serve
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.