An easy Balinese recipe from Diana Henry. Serve with rice and green vegetables.
Ingredients
- For the paste
- 3 garlic cloves chopped
- 2 shallots chopped
- 1 green chilli deseeded and chopped
- 5 lime leaves
- 2 leaves lemongrass stalks tough outerremoved and discarded, the rest chopped
- 25 g root ginger peeled and chopped
- 15 g fresh turmeric or 2 tsp dried ground turmeric
- For the fish and potatoes:
- 2 tbsp coconut or groundnut oil
- 335 g small waxy potatoes quartered
- 1 x 400ml tin coconut milk
- 2 tbsp fish sauce
- ½ Juice of 1 lime
- tbsp sambal oelek (Indonesian chilli paste}
- 1-2 tsp soft light brown sugar optional
- 700 g firm chunky white fish such as cod, skinned and filleted
- 175 g sugarsnap peas sliced in three lengthways
- Leaves from 15g bunch of Thai basil torn
- 12 mint leaves torn
- Leaves from 15g bunch of Thai basil torn
- 12 mint leaves torn
Servings:
Instructions
- Make the paste by putting everything in a blender with 75ml water and whizzing it. It should be as smooth as possible.
- Heat the oil in a large saucepan and cook the paste until the water has evaporated and you can smell that the paste is cooking (the smell changes as it goes from raw to cooked).
- Add the potatoes, 400ml water and the coconut milk. Bring to just under the boil (don’t let it get up to the boil).
- Add the fish sauce, lime, sambal oelek and sugar (if you are using it). Cook over a low heat until the potatoes are tender and the liquid has reduced.
- Cut the fish into chunks then stir them into the pan. Allow them to poach for 4 minutes, then add the sugarsnap peas and cook for a further 2 minutes. Taste for seasoning. Add the herbs and serve.
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