Very late! This is for last week, which means there will be a second recipe later in the week.
A recipe I found in The West Australian newspaper.



450g firm, white-fleshed fish, cut into 2cm chunks
3 garlic cloves
1 small red onion, roughly chopped
3cm fresh galangal, peeled and roughly chopped
2 lemongrass stalks, trimmed and finely sliced
1 tsp finely sliced fresh turmeric or 1/2 tsp turmeric powder
1 tsp paprika
2 tbsp fish sauce
1 tbsp brown sugar
1 * 400g coconut milk
4 kaffir lime leaves
juice of 1 lemon


  1. Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended. Add the coconut milk and process again until thoroughly blended.
  2. Transfer the coconut mixture to a heavy-based pan. Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
  3. Bring coconut mixture to the boil then reduce to a gentle simmer. Cook for 10 minutes, to allow the flavours to infuse and the liquid to reduce slightly.
  4. Add the fish chunks and poach gently for 4-5 minutes. Stir through lemon juice, then transfer to a big, shallow serving bowl and serve immediately.
  5. Eat!

This is a very simple recipe that will serve 2 or 4 as part a shared meal.
When you blend all the dry ingredients at the beginning of the recipe, add some coconut milk straightaway otherwise the mix is too dry and it won’t blend at all.
I didn’t have galangal handy, so I used fresh ginger instead. I also added some frozen vegetables (thai mix) to make it a more complete meal and serve it with rice.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s