1. Rinse fish and drain well. Cut fillet in half. In a mortar and pestle, pulverize peppercorns. Add garlic and chillies and pound together until pasty. Add chopped shallots. Continue to pound to make a coarse, well-blended paste (Peppercorn-Garlic-Chillie Paste). 2. Put palm sugar in wok with 1 teaspoon water. Heat over low to medium heat, and stir until the sugar has turned dark reddish brown, but not burned. 3. Add remaining water and Peppercorn-Garlic-Chillie Paste. Bring to a boil over high heat, stirring to dissolve palm sugar. 4. Add ginger, peanut oil, and fish sauce. Stir to mix, then follow with the fish. 5. Return to a boil before lowering heat to a level at which the sauce simmers gently. 6. Simmer for 5 minutes, turn fish over and continue to cook uncovered until it is cooked through and sauce has thickened. If a lot of sauce remains, remove fish from the wok onto a serving dish. Increase heat to high and reduce sauce by one-third to one-half. 7. To serve, spoon sauce over fish and garnish with cilantro sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
