400 ml can coconut milk
5 cm piece fresh root ginger, peeled and finely chopped
8 cherry tomatoes
2 - 3 stalks lemon grass, very finely chopped
4 - 5 kaffir lime leaves, torn
1 tsp fish sauce
400 g hake fillets
150 g pack baby button mushrooms
juice of 1 lime
5 birds eye chillies, deseeded and finely chopped
2 tsps sugar
salt and freshly ground black pepper
15 g pack fresh coriander, finely chopped
1. Heat the coconut milk until simmering.
2. Add the ginger, cherry tomatoes, lemon grass and kaffir leaves and cook gently for 5 minutes.
3. Pour in the fish sauce, add the hake fillets and mushrooms, and cook for 5-10 minutes.
4. Add the lime juice, chillies, sugar and seasoning to taste. Remove the kaffir leaves.
5. Stir in the coriander just before serving.
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