Heat up a wok and roast the whole chilies
until just beginning to brown. Remove the chilies, set aside to cool,
then slice. Wash and cut the fish into cubes. Bruise the lemon grass by
crushing with the flat side of a knife. Add the lemon grass, cilantro roots, lime leaves,
ginger, garlic, scallion, sugar and coconut milk to the wok. Bring to the boil, then simmer for 2 minutes. Add the fish pieces and simmer gently for 3 minutes, or
until the fish is tender. Stir in the coconut cream. Stir through the chopped green chili, fish sauce, lime
juice and salt to taste. Remove the lemon grass and whole chilies to serve
while still hot..