Coconut-poached fish with pumpkin & beans

Ingredients

• 1 tablespoon coconut oil (available from organic and healthfood stores, and some supermarkets)
• 15 gram (3cm piece) galangal (from asian food stores and some farmers’ markets; or use fresh ginger), finely grated on mandoline
• 1 teaspoon each ground coriander, ground cumin and ground chilli
• 600 millilitre coconut milk
• 5 kaffir lime leaves, coarsely torn
• 1 lemongrass stalk (white part only), thinly sliced
• 400 gram (about 1/2) butternut pumpkin, peeled and cut into 5cm pieces
• 600 gram skinless firm-textured fish fillet eg blue moki, blue warehou, trevally, ling or hapuku), cut into 10cm pieces
• 120 gram snake beans (yard-long beans), cut into 7cm lengths - or use whole green beans
• 1 tablespoon fish sauce, or to taste
• 1 tablespoon soft light palm sugar, or to taste
• To serve
• shallots, thinly sliced
• thai chillies (to your taste), thinly sliced
• sprigs thai basil
• sprigs coriander
• lime wedges
• steamed jasmine rice