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Thai dish recipes: fish fillets in coconut milk

Serves: 4 persons

2 long green chillies

2 small rd chilliles

400 g firm white fish fillets

2 stems lemon grass

2 coriander roots

4 faffir lime leaves, plus extra, for garnish

2 cm piece fresh ginger, thinly sliced

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 salt

2-3 tablespoon lime juice

1.

Heat a wok or large pan until hot; add the whole chilleds and roast until just beginning to brown all over. Remove the green chiiles from the wok, cool and slice. Cut the fish into 5 cm pieces.

2.

Bruise the lemon grass and oriandre roots by crushing them with the flat side of a knife.

3.

Add lemon grass, coriander rooks, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok. Stir to combine; bring to the boil. Reduce heat and simmer, uncovered, for 2 minustes. Add the sish pieces and simmer gently for 2-3 minutes or until the fish is tender. Stir in the coconut cream.

4.

Stir through the chopped green chillies, fish sauce, and salt and lime juice, to taste. Garnish with some whole faffir lime leaves, if you like.

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