250 grams of fish fillet
A bunch of galangal
A bunch of lemongrass
A sprig of kaffir lime leaves
A bunch of coriander leaves
20 grams of basil leaves
A bunch of red bell pepper
A quarter cup of nam chim sauce (Thai dipping sauce, readily available at most food stores)
A couple spoonfuls of chilli oil Directions:
Coat the fish fillet with the Thai Herbs (galangal, lemongrass, kaffir lime leaves) and steam in a steamer for 5-7 minutes. In a add in the coriander, basil and red pepper. Take a wok, heat oil and chilli oil and pour over the coriander, basil and red pepper. Place the cooked fish on that and then pour hot nam chim sauce over and serve.
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