Ingredients

2 long green chilies
2 small red chilies
400g firm white fish fillets
2 stems lemon grass
2 coriander roots
4 kaffir lime leaves, plus extra, for garnish
2cm piece fresh ginger, thinly sliced
2 cloves garlic, crushed
3 spring onions, white part only, thinly sliced
1 tsp soft brown sugar
1 cup coconut milk
1/2 cup coconut cream
1 tb sp fish sauce
2-3 tb sp lime juice.

Method

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

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

Add the lemon grass and coriander roots, kaffir lime leaves, ginger, garlic,
onions, sugar and coconut milk to the wok . Stir to combine, bring to the boil.
Reduce heat and simmer, uncovered for 2 minutes. Add the fish pieces and
simmer gently for 3-4 minutes or until the fish is tender.
Stir in the coconut cream.

Stir through the chopped green chilies, fish sauce and lime juice, to taste.
Garnish with some whole lime leaves.


(Serves : 4 )