Fish Fillets in Coconut Milk

(pic: mztasty)

Ingredients :

2 long green chilies
2 small red chilies
400 gr firm white fish fillets
2 stems lemon grass
2 coriander roots
4 kaffir 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 tsp soft brown sugar
1 cup coconut milk
half cup coconut cream
1 tbsp fish sauce salt
2-3 tbsp lime juice



How To Make :

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

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

3. Add the lemon grass, coriander roots, 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 minutes. Add the fish 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 chilies, fish sauce, and salt and lime juice, to taste. Garnish with some whole kaffir lime leaves, if you like.

(Source : Asian Book)