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Ingredients: 750 g( 1 ½ lb) fish fillets or cutlets (bream snapper Spanish mackerel) 2 tablespoons lime or lemon juice 1 teaspoon salt 1 litre ( 4 cups) coconut milk 1 turmeric leaf 3 kaffir lime leaves 1 stem lemongrass bottom 14 cm ( 5 ½ in) only bruised 2 slices asam gelugor ( dried garcinia fruit) ½ cup loosely packet springs lemon basil. Spice paste 6-8 dried chillies cut in 2-cm ( ¾ -in) lengths soaked in hot water to soften 3-4 shallots chopped 2 cloves garlic chopped 1 tablespoon finely chopped galangal, 2 teaspoons finely chopped fresh ginger , 2 teaspoons finely chopped fresh turmeric. Preparations: 1. Sprinkle lime juice and salt on both sides of fish set aside to marinate while preparing the spice paste. 2. Process chillies shallots garlic galangal ginger and turmeric to a smooth paste adding a little of the coconut milk if needed to keep the mixture turning. 3. Transfer spice paste to a work and stir in the coconut milk add turmeric and lime leaves lemongrass and asam slices and bring slowly to the boil stirring constantly simmer 3 minutes stirring. 4. Add the fish and cook uncovered until the fish is done 6 to 10 minutes depending on the thickness of the fish stir in the basil just before serving. Serves 4 Preparation time : 20 mins Cooking time : 15 mins
Periplus
