|500 g||White fish, firm & deboned, such as mudfish, hapuka, ling, or orange roughy|
|1||Dried chilli, deseeded and thinly sliced, or 1/2 tsp chilli flakes|
|1 piece||Galangal, 5cm|
|6||Kaffir lime leaves, finely sliced|
|3 cloves||Garlic, large|
|2||Shallots, thinly sliced|
|½ cup||Coconut cream|
|1 Tbsp||Fish sauce|
|150 g||Smoked fish|
|1 cup||Coconut milk|
|1 Tbsp||Palm sugar|
|1 Tbsp||Shrimp paste|
|4 servings||Banana leaves, or cabbage leaves, blanched|
|1||Duck egg, or chicken egg, beaten|
- Cut fish into small slices. Pound the spices, leaves, garlic, shallots and smoked fish in pestle and mortar or process until smooth.
- Thin-slice the peppers.
- Cook the coconut cream in a large pan or wok until it starts to brown and thicken. Add the mashed spice mixture and fry until fragrant. Add the fish and shrimp sauces, then the fish, and stir in with the spices.
- Add the coconut milk, egg, salt, sugar and cook until the fish is just cooked through, 3-5 minutes.
- To serve: Lie the fish pieces on the blanched banana or wilted cabbage leaves, pour over the coconut curry sauce and top with sliced red pepper. Serve with boiled rice and a beer.