Name: Fish in spicy coconut cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 teaspoon peanut oil; 2 clove garlic, crushed; 1 centimetre (5g) piece fresh ginger, finely grated; 20 gram fresh turmeric, finely grated; 2 fresh small red thai chillies, thinly sliced; 1 1/2 cup (375ml) fish stock; 400 millilitre can coconut cream; 4 centimetre (20g) piece fresh galangal, halved; 10 centimetre (20g) stick fresh lemon grass, cut into 2cm pieces; 4 200g white fish fillets; 2 tablespoon fish sauce; 2 green onions, thinly sliced

Ingredients

2 teaspoon peanut oil

2 clove garlic, crushed

1 centimetre (5g) piece fresh ginger, finely grated

20 gram fresh turmeric, finely grated

2 fresh small red thai chillies, thinly sliced

1 1/2 cup (375ml) fish stock

400 millilitre can coconut cream

4 centimetre (20g) piece fresh galangal, halved

10 centimetre (20g) stick fresh lemon grass, cut into 2cm pieces

4 200g white fish fillets

2 tablespoon fish sauce

2 green onions, thinly sliced

Method

1.Heat oil in wok and stir-fry garlic, ginger, turmeric and chilli until fragrant. Add stock, coconut cream, galangal and lemon grass; bring to a boil. Add fish, then reduce heat and simmer with lid on until fish is cooked as desired.

2.Using a slotted spoon, remove fish carefully from liquid. Place in serving bowl and cover to keep warm.

3.Remove and discard galangal and lemon grass pieces from liquid. Bring sauce to a boil and boil 5 minutes. Remove from heat; stir in sauce and onion. Pour liquid over fish in bowl.

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