Image

Preparation Method

Prep onion, finely chopped ginger, finely grated garlic cloves, crushed chilli, shredded (deseeded if you don't like it too hot) 2 lemongrass stalks, split, then bruised with a rolling pin coriander, stems finely chopped skinless hake fillets, cut into rectangles, roughly credit card size lime, halved STEP 1 Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer. STEP 2 Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice. source: bbcgoodfood.com