Ingredients:
2 Long green chilies
2 Small red chilies
400 g Firm white fish fillets
2 stems Lemon grass (white part only)
2 Coriander roots, finely chopped
4 Kaffir lime leaves
2 cm Fresh ginger, grated
2 cloves Garlic, crushed
3 Spring onions (white part only) finely sliced
1 teaspoon Soft brown sugar
1 cup Coconut milk
1/2 cup Coconut cream
1 tablespoon Fish sauce
3 tablespoons Lime juice
Kaffir lime leaves, extra to garnish
Cooking Procedure:
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Heat a wok until hot. Add the whole chilies and roast until just beginning to brown all over.
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Remove the chilies, cool and slice.
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Cut the fish into cubes. Bruise the lemon grass by crushing with the flat side of a knife.
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Add the lemon grass, coriander roots, lime leaves, ginger, garlic, spring onion, sugar and coconut milk to the wok.
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Bring to the boil, then simmer for 2 minutes.
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Add the fish pieces and simmer gently for 3 minutes, or until the fish is tender.
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Stir in the coconut cream.
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Stir through the chopped green chili, fish sauce, lime juice and salt to taste.
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Remove the lemon grass and whole chilies to serve.
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