This recipe is inspired by the NYT Cooking.
Best served with jasmine rice
Ingredients
- White fish (Cod works well, Skrej works event better) about 150-200g/person
- Shallot, finely sliced
- Garlic, finely sliced
- Ginger, sliced in thin strips
- Coconut milk
- Fish sauce
- Fish broth (fond du chef)
- Kaffir lime leaves (optional)
- Lemongrass (optional)
- Sugar
- Coriander leaves
- Scallions (green part, thinly sliced)
- Thai basil or regular basil (optional)
- Lime juice / lime wedges or slices for serving
- Pack choi