Steamed cod, turmeric, krachai and fennel

Ingredients

• 1.2 litres fresh coconut milk (see below)
• 4 red bird’s eye chillies
• 40 g galangal, roughly chopped
• 60 g garlic cloves
• 60 g krachai (see Note)
• 60 g lemongrass, white part, thinly sliced
• 1 tsp turmeric powder
• 40 g raw sugar
• 100 ml fish sauce
• 40 g honey
• 100 ml tamarind water (made from pulp and water)
• Sea salt flakes
• 4 x 200 g Murray cod fillets, skinless, boneless
• ½ cup crispy shallots
• 2 baby fennel, finely sliced
• 6 makrut lime leaves, thinly shredded
• 1 lime, cut into wedges

For the coconut milk

• 400 g coconut meat
• 600 ml warm water

Instructions

1. To make the coconut milk, place the coconut meat and warm water into a blender. Blend on high speed until the mixture becomes smooth and creamy. Pour the mixture into a muslin cloth (or fine mesh sieve) set over a large bowl and squeeze to extract the liquid.
2. Return the coconut milk to the blender with the chillies, galangal, garlic, krachai and lemongrass. Blend until smooth, then pour into a medium saucepan. Heat over medium heat, then whisk in turmeric, sugar, fish sauce, honey, tamarind water and a generous pinch of salt. Simmer gently to infuse the flavours.
3. Prepare a steamer, then place the fish fillets onto a plate that fits into the steamer. Steam for 7 minutes, or until just cooked through.
4. To serve, pour the sauce onto serving plates and top with the steamed fish. Sprinkle with fried shallots, fennel and shredded makrut lime leavf. Serve lime wedges on the side.

Note

Krachai is a member of the ginger family. It is also known as fingerroot.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.