Fish, Coconut And Coriander Stew - cooking recipe

Ingredients

2 teaspoons peanut oil
6 shallots, sliced
2 teaspoons lemongrass, minced
2 teaspoons ginger, minced
2 teaspoons green chilies, chopped
3/4 cup light coconut milk
3/4 cup chicken stock
800 g cod fish fillets (blue eye)
2 kaffir lime leaves, shredded (optional)
1/4 cup coriander leaves

Preparation

Place the peanut oil in a pan and heat.
Add the shallots, Lemongrass, ginger, chili and cook for 3 minutes
Add the coconut milk and chicken stock and bring to the boil.
Add the fish and shredded kaffir lime leaves (if using) and simmer uncovered, for 10 minutes, or until the fish is cooked.
Turn the fish over once during cooking. Remove the fish from the pan and keep warm.
Rapidly boil the cooking liquid for 5 minutes, or until reduced by half.
Spoon over the fish and serve scattered with the coriander leaves.