4Fish fillets (any firm fish like Salmon, Cod, Rock Fish, Halibut)
2tbspOil
Salt and Pepper
4clovesgarlic, finely chopped
1tbspminced ginger
2stalkslemongrass, chopped (only use the soft part, about 1/3 bottom part)
1tbsppalm sugar (or brown sugar)
1tspchili garlic paste (from Asian store)
1cancoconut milk (14 oz or 400 g)
1tbspfish sauce
1tspnLime zest
1lime, juiced (or more to taste)
Garnish to serve
Fresh Coriander
Fresh Scallion (Green Onions)
Fresh Red Chillies
Steamed Rice or Cooked Rice Vermicelli
Instructions
Sprinkle some salt and pepper on both sides of the fish fillets
Heat 1 tablespoon of oil in hot deep skillet over high heat, sear the fish fillets around 1-1/2 minute on each side and remove to plate (fish is not fully cooked). Leave any tidbits from the fish in the skillet.
Reduce the heat to medium low, add 1 tablespoon oil to skillet, and add the aromatics (garlic, ginger and lemongrass) and cook for 1-2 minutes till the garlic turns golden.
Add the sugar and cook for 30 seconds, this caramelization step is very important. Add the chili garlic sauce (more if you like spicy), stir well
Add the coconut milk, mix well, scraping all the tidbits sticking to the bottom of the skillet.
Add the fish sauce, increase the heat to medium. Simmer for couple of minutes.
Carefully add back the fish fillets in the sauce, and gently simmer for 3 to 4 minutes until just cooked
Remove the fish fillets and put on a serving plate with the steamed rice or cooked rice vermicelli, stir the lime zest and juice to taste into sauce, spoon the sauce over the fish. Garnish with coriander, scallion and chili and serve.