750 g white fishCut the fish into large chunks, season with salt and pepper. Dry-fry the shredded coconut in a large wok until evenly brown.
3 tbs shredded coconut
vegetable oil
1 piece fresh
ginger 1in/2.5 cm long, peeled and thinly sliced
2 small red chillies (maybe less)
2 cloves garlic, crushed
1 tbs lemon grass
1 tbs fish sauce
400 g canned coconut milk
2 1/2 cups chicken stock
1/2 tsp turmeric
3 tsb palm sugar
juice of 1 lime
Add the vegetable oil, ginger, chillies, garlic and lemon grass and fry briefly. Stir in the fish sauce and about half of the coconut milk.
Add the chicken stock, turmeric, sugar and the lime juice.
Simmer for about 10 minutes.
Add the fish and simmer for 6-8 minutes or until cooked.
Stir in the remainder of the coconut milk and heat through.
Serve with rice.
