2 tsp peanut oil
1 tsp fresh ginger, grated
2 cloves garlic, crushed
1 tsp sugar
2 tsp ground turmeric
2 small red chilies, thinly sliced
1 can coconut milk light
1½ cups fish stock (alternatively you can use 1 cup chicken stock and 1/2 cup water)
1 stick lemon grass, cut into 2cm pieces or zest of 1 lemon if lemon grass is unavailable
4 fish fillets, I used snapper, kingfish or trevelley will work well
2 tbsp fish sauce
2 green onions, thinly sliced
Cooked white rice to serve.
- Heat oil in a wok or large frying pan. Cook ginger, garlic, turmeric and chili, stirring until fragrant. Add the fish stock, coconut milk and lemon grass or lemon zest and bring to a boil. Add the fish and simmer covered for about 8 minutes or until the fish is cooked through.
- Remove the fish from the sauce and place in a serving bowl, cover and keep warm. Bring the sauce to a boil for 5 minutes. Remove from heat, stir in fish sauce and green onion. Season to taste with salt.
- Spoon the sauce over the fish and serve with white rice. ENJOY!