Ingredient!
2 tablespoons vegetable oil
1 brown onion, peeled, quartered lengthwise, cut into thin slices
5 green shallots, trimmed, cut into thin slices
1 tablespoon finely chopped fresh ginger
1 large fresh long red pepper, cut in half, thinly sliced
1.75 liter (7 cups) of water
1 kilogram of bream fillets, skin removed, cut into 2 cm pieces
60milli liters (1/4 cup) of fresh lemon juice
100milli liters of coconut cream
1/2 cup of fresh coriander leaves
Salt and freshly ground black pepper
Preparation!
Heat the oil in a large saucepan over medium heat. Add the onion and let it stir for 5 minutes, or until the onion is soft.
Add green shallots, ginger and chili. Bake, stir, for 1 minute or until the shallots soften. Add water, cover and bring to a boil over high heat. Reduce the heat to medium. Stir in fish and lemon juice. Simmer, uncovered, stirring occasionally, for 4-5 minutes or until the fish is tender.
Stir in the coconut cream and coriander. Taste and season with salt and pepper. Serve immediately.