Lemon grass is available in jars in the spice section of supermarkets. Kaffir lime leaves can be substituted for grated lime rind or using lemon leaves.
- 4 shallots
- 1-2 red chillies, seeds removed
- 4 kaffir lime leaves
- 2 tablespoons peanut oil
- 1 stalk lemon grass
- 30 g palm sugar, crushed
- 4 tablespoons fish sauce
- 400 g can coconut milk
- 1 cup chicken stock
- 500 g snapper or other white fish fillets
- fresh basil & coriander leaves
- 1 cup mung bean sprouts
Crush together the shallots, chillies and lime leaves. Place the paste in a saucepan with peanut oil and gently cook for 5 minutes.
Remove the tough outer leaves of the lemon grass and finely chop the tender leaves at the base. Add these to the pan along with the stalk (to be removed before serving). Add the palm sugar, fish sauce, coconut milk and chicken stock and heat until just about boiling.
Add the fish fillets and gently poach until just cooked through. Add basil, coriander and sprouts and serve immediately with steamed rice.