Ingredients:

  • 1 tbsp coconut oil
  • 2 stalks fresh lemongrass, bottom 4 inches only, bruised and cut into 2-inch pieces
  • 1 inch fresh galangal or ginger, thinly sliced
  • 5 Makrut lime leaves, torn
  • 3 Thai bird’s eye chilies, halved
  • 4 cups fish stock
  • 1 lb firm white fish fillets (Cod or Snapper), cut into 1.5-inch chunks
  • 14 oz full-fat coconut milk
  • 1 cup button mushrooms, sliced
  • 2 tbsp premium fish sauce
  • 1 tsp palm sugar
  • 3 tbsp freshly squeezed lime juice
  • 0.5 cup fresh cilantro and green onions, chopped

Instructions:

  1. Bloom the aromatics. Heat 1 tbsp coconut oil in a large pot over medium heat. Add the 2 stalks of bruised lemongrass, 1 inch of sliced galangal, and 3 halved Thai chilies. Note: This step is about scent, not color; don't let them brown too much.
  2. Release the oils. Sauté for 2 minutes until the air smells intensely of citrus and spice.
  3. Simmer the base. Pour in 4 cups of fish stock and add the 5 torn Makrut lime leaves.
  4. Infuse the broth. Bring to a gentle simmer for 5-8 minutes. Note: Tearing the leaves is vital for releasing their oils.
  5. Add cream and texture. Stir in 1 cup of sliced mushrooms and 14 oz of full fat coconut milk.
  6. Stabilize the heat. Keep the heat low until small bubbles just begin to fringe the edge of the pot.
  7. Poach the fish. Gently drop in 1 lb of fish chunks. Maintain a sub simmer (around 175°F/80°C) for 3-5 minutes.
  8. Test for doneness. Cook until the fish is opaque and flakes with the lightest touch.
  9. Season the pot. Turn off the heat entirely. Stir in 2 tbsp fish sauce, 1 tsp palm sugar, and 3 tbsp lime juice.
  10. Garnish and plate. Ladle into bowls and top with 0.5 cup of cilantro and green onions. > Chef's Tip: If you want an even silkier texture, strain out the lemongrass and galangal pieces before adding the fish. It makes the eating experience much more pleasant since you won't be fishing out woody bits! For another vibrant meal that uses similar citrus notes, you might want to try my [Pan Seared Tilapia with Avocado Sauce](https://seafood-portal.com/recipes/panseared-tilapia-with-avocado-sauce/). It's a great way to use up any extra lime or cilantro you have on hand. The Crispiest Lightest Homemade Tasty Fish Cakes Recipe — Tired of soggy fish cakes Learn how to make delicious fish cakes from scratch...How to Make Simmered Prawns in Flavorful Tom Yum Soup: A Cozy Classic — Have you ever tasted the heartwarming flavors of Simmered Prawns in Flavorful...Crunchy and Classic Cornmeal Fish Fry Recipe with Catfish — Master the ! This Southern Fish Fry Seasoning ensures a shatter-crisp exterio... $img_2$