Serves 4 Ingregients ¼ cup fresh lemongrass 2 kaffir lime leaves 4 slices fresh galangal root ½ cup fresh coriander leaves 1 small onion 2 cloves garlic, peeled 2 chillies (optional) 1 large capsicum 1 cup water 2 tbsp vegetable oil 700gm white flesh fish (rinse and pat dry with paper towel) cut into chunks […]

Serves 4

Ingregients
¼ cup fresh lemongrass
2 kaffir lime leaves
4 slices fresh galangal root
½ cup fresh coriander leaves
1 small onion
2 cloves garlic, peeled
2 chillies (optional)
1 large capsicum
1 cup water
2 tbsp vegetable oil
700gm white flesh fish (rinse and pat dry with paper towel) cut into chunks
1 cup coconut milk
2 tbsp fish sauce
1 tbsp palm sugar (or light brown sugar)
¼ tsp black pepper

Method

To make paste: in a blender, add lemongrass, kaffir lime leaves, galangal, onion, garlic, chillies, coriander, capsicum and water, and blend well.

Pre-heat a large skillet, add oil.

Stirfry fish until lightly brown.

Add paste and coconut milk, stir well.

Season with fish sauce, sugar and black pepper.

Simmer until sauce is reduced.

Serve hot with rice and steamed or fresh vegetables.

This recipe was also published in the August 2014 edition of Border Crossings, the magazine of LCA International Mission.