This delish fish dish requires you to go to an Asian grocer to hunt down the marinade ingredients. That’s the only difficult part! This marinade also works well in a Thai style vegetable and tofu curry.
½ onion, diced
1 garlic clove, minced
2 tablespoons finely sliced lemongrass
2 cm knob ginger, minced
1cm knob fresh turmeric or 1teaspoon powdered turmeric
2 slices galangal, minced
½ little red chili, seeded and sliced
8 coriander roots, wash well and chop finely
½ can (200ml) coconut cream
4 filets blue grenadier
2 Kaffir lime leaves
2 tablespoons finely sliced Thai basil leaves
2 teaspoons lemon juice
Puree the onion, garlic, lemongrass, ginger, turmeric, galangal, chilli and coriander roots until smooth. Add the coconut cream and puree for a minute. Pour this marinade over the fish, add the Kaffir lime leaves, cover and refrigerate for an hour. When you’re ready to cook, wipe the excess coconut marinade off the fish, add some salt, and then braise in a frying pan. If it begins to stick add a little extra coconut marinade. Cook until the fish separates or flakes open easily. You may brown and crisp the fish under a hot griller. Serve it with some of the warm marinade, lemon juice, a sprinkling of basil leaves; wok tossed bok choy and a raw salad.