Ronnie's Notes
This dish has a thick, savory sauce that’s hot but also faintly sweet, making it perfect with plain, steamed rice. You can cut down on the chili paste if you prefer a milder version. Substitute fish include haddock, snapper, and cod.
Instructions
Heat the vegetable oil in a sauté pan over medium heat.
Add the onion, lemongrass, ginger, and garlic and cook for 1– or until softened.
Add the chili paste, Worcestershire sauce, cumin, and turmeric and blend them into the vegetables.
Pour in the coconut milk, stock, and salt.
Stir and bring to a simmer.
Add the fish, cover the pan, and simmer for 8– or until cooked through.
Remove the fish to a platter.
Raise the heat and boil the pan fluids for or until thick enough to coat the back of a spoon.
Return the fish to the pan (discard juices that may accumulate in the plate) and heat through.
Serve sprinkled with cilantro.
Makes 4 servings.