Coconut basil perch fillets – Food & Wine adventures

Ingredients

• 5 fillets of sea perch (or any firm white-fleshed fish)
• 2 tbs fresh ginger, roughly chopped
• 2 tsp fresh turmeric roughly chopped (or 2 tsp powdered)
• 2 tbs galangal chopped (wasn’t available so I added some lemon rind & juice, not quite the same)
• 2 garlic cloves chopped
• 2 small red chillies sliced
• 4 tbs coriander roots or stems, well washed & finely chopped
• 14 kaffir lime leaves sliced (I had to use frozen – the asian store has mangosteens, but not fresh kaffir lime…)
• 1.5 cups thai basil leaves roughly chopped (the unlabelled leaves on branches with an aniseedy smell usually)
• 4 tsp white palm sugar, grated (or equiv raw sugar)
• 4 tsp lemon juice
• 2 cups of coconut cream (not available here – I used 1 tin of milk)
• sea salt