This recipe was featured in our local paper and is a Kylie Kwong and from her cookbook It Tastes Better and her intro to the recipe was "I love this recipe because it is quick and simple to make, yet so exotic in flavour. The galangal, turmeric and kaffir lime leaves add that gorgeous earthy, aromatic flavour so particular to South-East Asian cuisine, and the taste and texture of fish cooked gently in coconut milk are sublime. If you like, you can substitute the fish with any other seafood, or even chicken."
- 450 g fish (firm, white fleshed cut into 2cm chunks)
- 3 garlic cloves (peeled)
- 1 red onion (small, roughly chopped)
- 3 cm galangal (fresh, peeled and roughly chopped)
- 2 lemongrass (stalks trimmed and finely sliced)
- 1 teaspoon turmeric (finely sliced or 1/2 teaspoon turmeric powder)
- 1 teaspoon paprika
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 400 g coconut milk
- 4 kaffir lime leaves
- 1 lemon (juice of)
- Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
- Add the coconut milk and process until thoroughly blended.
- Transfer the coconut mixture to a heavy pased pan.
- Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
- Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly.
- Add the fish chunks and poach gently for 4-5 minutes.
- Stir through the lemon juice, then trasfer to serving bowls.