3 tablespoons canola oil
1 onion, halved and thinly sliced
2 cloves garlic, minced or pressed
1 slice fresh ginger, quarter-size; peeled and finely minced
2 green chilies, whole, fresh
2 teaspoons lemongrass, minced
1 piece cinnamon stick
2 whole cloves
3 cardamom, whole green pods
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/8 teaspoon fresh ground black pepper
1 1/2 cup coconut milk
1 1/4 pound red snapper fillets, cut into 1-inch pieces
1/2 teaspoon salt
2 tablespoons cilantro leaves, fresh, shredded
green chilies, for garnish
Lime wedges
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In a wok, heat the oil over
medium heat. Add the onion, garlic, ginger, chilies and
lemongrass. Cook, stirring constantly, until the onions turn
golden, 3 to 4 minutes. Add the six spices and continue stirring
1 to 2 minutes. Add the coconut milk, bring the mixture to a
boil, cover the pan and reduce the heat to low. Simmer 5
minutes, stirring once or twice.
Remove the lid, gently stir in
the fish and salt, cover and cook over low heat for 8 to 10
minutes or just until the fish is cooked through. Taste the
sauce for seasoning.
Pour the fish and sauce into an attractive serving bowl; garnish
with cilantro, chili and lime wedges. Serve at once with rice.
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