Thai red curry moqueca with lemongrass

Method

1. Cut the fish into 4 cm pieces, pat dry and toss with half the lime juice and half the fish sauce. Leave for 10 min.

   Add in this stepFirm white fish fillets (cod, sea bass, pollock) 320 gLime (juice) ½Fish sauce 1 tsp

2. Meanwhile, cut the lemongrass into 5 cm lengths and bash with the back of a knife to release its aroma; tear the lime leaves, discarding the central stem. Finely chop the garlic and ginger, slice the onion, and cut the pepper and tomato into 1 cm strips.

3. Heat the dendê oil in a wide 24 cm pan on medium heat and fry the curry paste, garlic and ginger for 1 min 30 sec, until very fragrant and the oil turns red. Keep stirring: paste catches easily.

   Add in this stepDendê oil (red palm oil) or vegetable oil 1½ tbspThai red curry paste 1 tbspGarlic cloves 2Fresh ginger 10 g

   medium heat

4. Add the onion and pepper and cook on medium heat for 3 min until softened, then stir in the tomato.

   Add in this stepOnion 1Red bell pepper 1Tomato 1

   medium heat

5. Add the coconut milk, lemongrass, lime leaves and palm sugar, stir and simmer on medium-low heat for 5 min. You want a gentle bubble at the edges; a hard boil makes coconut milk split.

   Add in this stepCoconut milk 240 mlLemongrass stalks 1Makrut lime leaves 3Palm sugar or brown sugar 1 tsp

   medium-low heat

6. Nestle the fish into the sauce in a single layer, spoon sauce over it, cover and cook on medium-low heat for 6 min. Don't stir; it's done when the fish is opaque and flakes.

   medium-low heat

7. Turn off the heat and season with the remaining fish sauce and lime juice. Remove the lemongrass, scatter over plenty of Thai basil and coriander, and serve with jasmine rice.

   Add in this stepFish sauce 1 tspLime (juice) ½Thai basil 8 gFresh coriander (cilantro) 8 g