RECIPE COURTESY OF CHEF LEE ANDERSON
IMAGE BY BARRY FRANKEL PHOTOGRAPHY
6 – 6oz pieces of fresh fish
3 garlic cloves
1 red onion, roughly chopped
1” piece of fresh galangal, peeled and roughly chopped
2 lemongrass stalks, trimmed and finely sliced
2 tablespoons fish sauce
1 tablespoon brown sugar
2 cups fresh coconut milk
4 kaffir lime leaves
2 Hawaiian chilies, crushed
1 lime, juiced
Place garlic, red onion, galangal, lemongrass, fish sauce, and brown sugar in a blender and process until finely blended. Add coconut milk and blend until combined.
Transfer coconut mixture to a heavy sauce pan. Crush kaffir lime leaves in your hand to release oils and add them to the coconut milk mixture. Heat to a gentle simmer and cook for 10 minutes allowing the flavors to infuse and the sauce to reduce slightly. Add lime juice. Strain and simmer before adding the fish. Gently poach fish for 4-5 minutes.
Check for taste and add salt, pepper and lime juice as desired.