This dish is a favorite among my guests 🙂 It’s pretty quick and easy to make too.
Preparation time: 20 minutes
Cooking time : 20 minutes
2 tbsp vegetable oil
5 shallots, peeled, thinly sliced
2 garlic cloves, crushed
2 long red chilli, finely chopped
3cm piece ginger, peeled, finely grated
3cm galangal, peeled, thinly sliced
1 stalk lemongrass, white part only, thinly sliced
1 cup lite coconut milk
4 cups fish stock
4 cups water
4 kafir lime leaves
500g blue-eye cod fillets, cut into 5cm pieces
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp grated palm sugar or brown sugar
80g baby spinach leaves
Heat oil in a large heavy-based pan over a medium heat. Add shallots and cook for 3 minutes or until soft. Add garlic, chillie, ginger, galangal, and lemongrass and cook for 1 – 2 minutes or until aromatic. Stir in coconut milk, stock and water, bring to simmer and cook for 10 minutes to infuse flavours.
Add lime leaves, cod, fish sauce, lime juice and sugar. Stir until well combined and simmer for 5 minutes or until fish is cooked through. Ladle into bowls and top with spinach.
Note: Picture will be uploaded later as the dish gone so quick and I forgot to take a pic 🙂