Ingredients:
1 ½ lbs (700 g) whole snapper, tuna or sea bream, or fish fillets
1 tablespoons oil
4 cups (1 liter) water
1 teaspoon salt
3 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised
5 kaffir lime leaves
2 red finger-length chilies, sliced
2 spring onions,cut into lengths
Crispy Fried Shallots – see our sambals categories-
Spice paste
1 ½ in (4 cm) fresh turmeric, peeled and sliced, or 1 ½ teaspoons ground
2 in (5 cm) ginger, peeled and sliced
2 to 3 red finger-length chilies, deseeded
6 shallots, peeled
3 cloves garlic, peeled
Cooking Directions:
- If using whole fish, scale, gut and clean the fish, then make several shallow diagonal slits on each side
- Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning
- Heat the oil in a wok over high heat and stir-fry the Spice Paste for 1 to 2 minutes until fragrant. Add the water, salt,lemongrass and kaffir lime leaves, and bring to a boil. Add the fish is cooked, 7 to 10 minutes. Adjust the taste with more salt or water as desired and remove from the heat.
- Transfer to a serving platter and serve hot with stearned rice, garnished with sliced chili, spring onions and Crispy Fried Shallots (if using).
