2 tablespoons

2 cups

4 cloves

2 teaspoons

2 teaspoons

1

1 teaspoon

3 tablespoons

2 tablespoons

Fish sauce

Onion, roughly chopped

Garlic, crushed

Fresh ginger, finely chopped

Turmeric

Red chili, seeded and finely chopped

Salt

Cooking oil

Fresh coriander leave, chopped

Lemon wedges to serve

• Cut the fish into 4cm cubes. Place the fish pieces in a shallow dish and pour over the fish sauce.
• Place the onion, garlic, ginger, turmeric, chili and salt into a food processor and process until a paste is formed.
• Heat the oil in a deep-sided frying pan, carefully add the spicy paste (at this stage it will splutter), stir it into the oil, lower the heat and cook gently for about 10 minutes. If the mixture starts to burn, add a little water.
• When the paste is cooked it should be a golden brown color and have oil around the edges.
• Remove the fish pieces from the fish sauce and add them to the pan, stirring to cover them with the spicy paste.
• Raise the heat to medium and cook for about 5 minutes until the fish is cooked through, turning it so it cooks evenly.
• Transfer the fish to a warm serving dish. If the remaining sauce is very liquid, reduce it over high heat until it thickens, then spoon it over the fish.
• Scatter the coriander over the fish and serve with rice and lemon wedges.