Ingredient
2 tablespoons vegetable oil
1 brown onion, peeled, quartered lengthwise, thinly sliced
5 green shallots, trimmed, thinly sliced
1 tablespoon finely chopped fresh ginger
1 large large fresh red pepper, cut in half, thinly sliced
1.75 liters (7 cups) of water
1kilogram bream fillets, skin removed, cut into 2cm pieces
60 ml liter (1/4 cup) fresh lemon juice
100milli liters of coconut cream
1/2 cup fresh coriander leaves
Salt and freshly ground black pepper
Preparation!
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until the onion is tender.
Add the green onions, ginger and chilli. Cook, stirring, for 1 minute or until the shallots begin to soften. Add the 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 just cooked.
Stir in the coconut cream and cilantro. Taste and season with salt and pepper. Serve immediately.