A flavourful Thai inspired fish dish of coral trout cooked with aromatic ginger, garlic, chilli, coriander root and lemongrass.
For the sauce fine chop & sauté in a touch of oil the ginger, garlic, chillis, lime zest, coriander root and stem & lemongrass until just starting to colour.
Add the coconut milk and simmer gently for 1 hour
Mix through the palm sugar, fish sauce, and limejuice.
Puree and then pass through a chinois to remove fibrous bits of ginger & lemongrass.
For the rest:
Place your whole sweet potatoes in an oven on 180 degrees for an hour and a half or until tender, peel the skin off and puree the flesh with ginger juice (just add a bit of ginger juice at a time, then mix through and taste, then add more if needed) a tablespoon of butter and a bit of salt & white pepper.
For Ginger juice, pound in a mortar and pestle, add one cup of water and let sit for 30 mins. (Strain and reserve liquid)
Steam the fish over fragrant water (throw in any Asian aromatics off cuts such as lemongrass, kaffir lime, lemon, star anise) just below simmering for 10 minutes or until fish is just cooked through (you can tell when the fish is cooked because the slit on the skin will turn white)
Pour the hot sauce in the middle of the plate, place a mound of sweet potato puree on top then cover with the fish.
Sprinkle some crispy shallots on the plate or on the fish, and add a couple of lime wedges and coriander sprigs on to the fish.
Garnish with a few very fine slithers of kaffir lime leaf and julienne chilli.
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