1 tbsp vegetable oil
½ onion, chopped
3 garlic cloves, skin-on and squashed
2 tsp freshly grated root ginger
1 sea bass, head and tail only
1 lemongrass stalk, crushed
400ml/14fl oz boiling water
3 tbsp tomato ketchup
½ tsp Tabasco sauce
100ml/3½fl oz fresh coconut milk
85g/3oz tenderstem broccoli, chopped
3 tbsp grated fresh coconut
1 red chilli, chopped
½ lime, juice only
Heat the oil in a pan and gently fry the onion, garlic and ginger for 3-4 minutes, or until softened. Add the fish head and tail and lemongrass, stirring to coat in the oil, then pour over the boiling water and simmer for 6-8 minutes.
Strain the mixture through a sieve into a clean pan, then add the ketchup, Tabasco sauce and coconut milk and simmer for a further 2-3 minutes. Add the broccoli, grated coconut, chilli and lime juice and cook for 3-4 minutes, or until the broccoli is tender.
Ladle into bowls and serve immediately.
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