• 2 tablespoons finely chopped lemon grass (tough outer leaves removed)
  • 1 tablespoon peeled and finely chopped galangal
  • 3 fresh red chillies, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 200 ml (7 fl oz) water
  • 750 g (1½ lb) thick halibut fillet, skinned and cubed
  • 1 tablespoon groundnut oil
  • 200 ml (7 fl oz) reduced-fat coconut milk
  • 1 tablespoon Thai fish sauce
  • 2 tablespoons chopped dry-roasted peanuts
  • small handful of Thai basil leaves

Place the lemon grass, galangal, chillies and garlic in a mini blender with the measured water and blend to a smooth paste. Set aside.

Pat the fish dry with kitchen paper, arrange on a grill rack and cook under a medium-hot grill for 10–12 minutes or until cooked through.

Meanwhile, heat the oil in a nonstick frying pan and stir-fry the spice paste for 4–5 minutes. Add the coconut milk and fish sauce and cook, stirring, over a high heat for 5 minutes. Add the fish to the pan with the peanuts and basil, and toss gently to mix well. Serve immediately.

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