Fish Fillets in Coconut Milk Recipe

Ingredients :

2 Long green chilies

2 Small red chilies

400 g Firm white fish fillets

2 stems Lemon grass (white part only)

2 Coriander roots, finely chopped

4 Kaffir lime leaves

2 cm Fresh ginger, grated

2 cloves Garlic, crushed

3 Spring onions (white part only) finely sliced

1 teaspoon Soft brown sugar

1 cup Coconut milk

1/2 cup Coconut cream

1 tablespoon Fish sauce

3 tablespoons Lime juice

Kaffir lime leaves, extra to garnish

• Heat a wok until hot. Add the whole chilies and roast until just beginning to brown all over.

• Remove the chilies, cool and slice.

• Cut the fish into cubes. Bruise the lemon grass by crushing with the flat side of a knife.

• Add the lemon grass, coriander roots, lime leaves, ginger, garlic, spring onion, 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.