1. To make spice paste, place lemongrass and coriander roots in mortar and crush to a paste with pestle. 2. Add ground turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine. 3. To make sauce, heat vegetable oil in saucepan over medium-high heat. Fry paste for 2 mins until fragrant. 4. Stir in onion and cook for 3 minutes. 5. Add coconut milk and fish stock; bring to a simmer. 6. To cook fish, gently lay fish into sauce and cover saucepan with lid. Reduce heat to medium and poach fish for 4 mins until nearly cooked. 7. Add choy sum, recover pan and cook a further 4 mins, until tender. 8. To serve, garnish fish with coriander leaves and green onions. Serve with steamed rice and lime wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
