INGREDIENTS
Fish fillet (garfish,tuna) - 250g
Salt - 1 teaspoon or to taste
Ground white pepper - 1/4 teaspoon
Lime juice - 1 tablespoon
Cooking oil - 1 tablespoon
Garlic - 3 cloves,finely chopped
Lemon grass - 2 stalks,crushed
Bird's eye chillies - 5,left whole
Ground dried chillies - 2 teaspoon
Ginger - 2cm
Chicken stock - 400ml
Fish sauce - 11/2 tablespoon
Kaffir lime leaves - 4,finely sliced
METHOD
Cut garnish or tuna into B23 cubes or desired serving size. Wash and drain.
Season fish pieces with salt,pepper and lime juice. Set aside.
Heat oil in a medium saucepan. Stir-fry garlic and lemon grass. Add bird's eye chillies,
ground dried chillies and ginger. Cook for 1 minute.
Pour in chicken stock and bring to the boil. Add fish sauce and fish pieces. Allow to
boil over medium low heat for 5 minutes.
Sprinkle in kaffir lime leaves;reserved some for garnishing if desired.
Adjust to taste with salt and serve.
