• Prepare a sous vide at 56°C.
• Preheat oven to 190°C.
• Prepare two baking trays and two sheets of baking paper.

To Prepare The Seafood

• 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.
• Bring 650ml of water to the boil in a medium saucepan.
• 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.
• 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.
• 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.
• Add the prawn shells and heads to the stockpot with the fish.

To Make the Seafood Broth

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

For the Spiced Broth Base

• 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.
• Add onions and sauté for 5 minutes, until golden brown. Stir in garlic, ginger, and green chillies, cooking for another 2 minutes.
• 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.
• 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.
• Add the coconut cream and lime juice, to taste. Stir well and season with salt. Keep warm until serving.

For the Crispy Curry Leaves

• 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.

For the Crispy Fish Skin

• 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.
• 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.

For the Confit Potatoes

• 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.
• 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.
• 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.

For the Roasted Fennel

• Reduce oven to 180°C.
• 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.

For the Coriander Oil

• Bring a saucepan of water to the boil. Prepare a bowl of iced water.
• 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.
• 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
• Allow mixture to sit for five minutes before straining through a muslin cloth, then transfer to a squeezy bottle.

To Assemble

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