Food & Drink

Mother’s Day Feast

To celebrate Mother’s Day, Stokehouse Executive Chef, Richard Ousby, shares his delicious Snapper Curry recipe.

Snapper Curry

Serves: 4 – 5 people



  • 1 x skinless fillet of snapper from a 5kg fish
  • ½ a bunch of coriander
  • 50ml coconut oil
  • 50g butter

Curry Spice:
  • Coconut cream
  • Pickled green mango
  • Curry Spice 
  • 2tbsp Cumin
  • 2tbsp Coriander
  • 2tbsp Turmeric
  • 1tbsp Cinnamon
  • 1tbsp Cardamom
  • ½tbsp Mustard Powder
  • ½tbsp Ginger
  • ¼tbsp Dried Chilli
  1. Individually toast the spices in a hot pan on the stove 
  2. Blend together then store until required

Coconut Cream:
  • Coconut Puree
  • 250mL Coconut Cream
  • 2.5g Salt
  • 2.5g Sugar
  • 2.5g Agar Agar
  1. Bring all the ingredients to a boil whist continually whisking
  2. Pour into a container and place in the fridge allowing to set firm
  3. Once set, blend in the bar blender and pass through a fine sieve
  4. Store in fridge until required

Pickled Green Mango:
  • 1 green mango (e.g Nam Doc Mai)
  • 100ml water
  • 100ml white wine vinegar
  • 100g sugar
  • 1 pinch of salt
  1. Mix water, white wine vinegar, sugar and salt together, then refrigerate until required 
  2. While that is refrigerating, peel the skin off the mango with a vegetable peeler
  3. Still using the vegetable peeler, peel the flesh into the pickling liquid


  1. Cut the snapper fillet into 180g pieces, which should give you about  4-5 portions
  2. Season each piece of fish with salt then roll in the curry spice (remove any excess)
  3. Heat a heavy based pan, then when hot add the coconut oil
  4. Once the oil has heated, place all the fish into the pan, leaving space between each piece
  5. Cook on the first side for 2 minutes or until the fish and spice start to colour
  6. Turn the fish over and cook for 1 minute, then add the chopped butter
  7. The butter will start to foam, at this stage begin to carefully spoon the butter over each piece of fish – it will continue to cook. After 1 more minute fish should be almost cooked
  8. Remove the fish from the pan - the core temperature should be about 50 degrees Celsius (test this with a temperature probe)
  9. Rest the fish for 3 minutes then place on the plate
  10. Finish by piping a large dot of the prepared coconut cream onto the plate, drape some of the pickled mango on the fish and garnish with picked coriander

About Richard Ousby

Richard Ousby is the Stokehouse Executive Chef, overseeing three Stokehouse restaurants:  Brisbane, Melbourne City and soon to open, St Kilda.

Back in 2011, Richard was named the Young Chef of the Year as part of the Electrolux Appetite for Excellence Awards, which was co-founded by Luke Mangan and supports young Australian chefs, waiters and restaurateurs. Following on from his success, Richard also went on to win the international title of San Pellegrino & Acqua Panna Young Chef of the Year in 2012.
AMP Capital Shopping Centres thanks Richard Ousby and Electrolux for this recipe.