Ingreadient :

• 1x 5 cm galangal
• 3 garlic cloves
• 2 green chillis
• 1 lemongrass
• 50ml veg oil
• 3 kaffir lime leaves
• 1 small bunch coriander
• 1 bunch of thai basil
• 1 tsp caster sugar
• 1 tbsp fish sauce
• 400ml coconut milk

 

• 6 x 200g portions of seabass, skin scored
• 25ml veg oil
• 25g butter
• Salt and pepper

To serve

• 2 leeks and a large piece of ginger julienned sauteed until soft
• Coriander
• Coconut shavings

Direction :

1. Place all the ingredients into a food processor for the paste and blitz you may need to add a little oil.
2. Put the paste into a large pan and fry for 1 minute, add the coconut milk, stir through and simmer for 1 minute. Finish with lime and fish sauce.
3. Pan fry the fish in oil and butter for 3 minutes flip over and repeat season.
4. To serve, sit the leek mix into the centre of the plate top with fish spoon over sauce sprinkle with extra coriander and fresh coconut shavings if desired.