• 500g boneless fish fillets, firm white fish monk, cod, salmon.
  • 1 tbsp vegetable oil
  • 250 ml of chicken stock
  • 1 tbsp fish sauce
  • 2 tsp palm sugar
  • 2 tbsp lime juice
  • 4 tbsp crispy fried shallots
  • Coriander leaves (handful) roughly chopped.

The woman behind the screen was chopping and slicing away for ages this is my version of the curry paste.

  • 1/2 onion (diced)
  • 3–4 tablespoons galangal or fresh ginger
  • 2 tablespoon s lemongrass
  • 6 cloves garlic
  • 6 kaffir lime leaves
  • 1 tablespoon chili powder
  • 1–2 red chili peppers
  • 1/2 lime juiced
  • 2 1/2–3 tablespoons fish sauce
  • 1/2–1 teaspoon shrimp paste (or 1 additional tablespoon fish sauce)
  • 1 can coconut milk (good-quality)
  • 1 tablespoon green peppercorns


Cut the fish into thick slices. Heat the oil in a deep sided frying pan over a medium heat.

Add a good tablespoon of the “jungle paste” fry for 2-3 minutes, it will let off a great aromatic smell.

Add the chicken stock along with the fish sauce and lime juice.

Slide in the fish, skin side up, and cook for 3-4 minutes or until cooked through.

Stir in the crisp shallots adding more fish sauce if needed and sugar. It should taste chilli-hot, salty and sour. Scatter over the coriander leaves and serve piping hot.