This marinade also works well in a Thai-style vegetable and tofu curry.
1/2 onion, diced
1 garlic clove, crushed
2 tablespoons finely sliced lemongrass
2 cm knob ginger, finely chopped
1 cm knob turmeric, finely chopped
or 1 teaspoon ground turmeric
2 cm knob galangal, finely chopped
1/2 small red chilli, seeded and sliced
8 coriander roots, finely chopped
200ml coconut cream
2 kaffir lime leaves
4 boneless blue grenadier fillets, or any other tender white fish fillets
1 tomato, cut into thin wedges
1/2 teaspoon sea salt
2 teaspoons lemon juice
2 tablespoons thai basil leaves, finely sliced
2 tablespoons mint, roughly chopped
1. To make the marinade, put the onion, garlic, lemongrass, ginger, turmeric, galangal, chilli and coriander root in a food processor and process until smooth. Add the coconut cream and continue to blend until well incorporated.
2. Pour the marinade over the fish fillets in a bowl, adding the kaffir lime leaves. Cover with plastic wrap and refrigerate for 1 hour.
3. Add the fish and half the marinade to a frying pan over medium heat with the tomato and sea salt, and cook for 7 minutes, or until the fish flakes easily. Alternatively, cook the fish under a hot grill.
4. Serve with a generous squeeze of lemon juice and a scattering of basil and mint leaves.
Recipe from Feel Good Food by Tony Chiodo.