Khmer Steamed Eggplant & Fish - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 stalk lemongrass
• 2cm piece ginger, peeled
• 2cm piece fresh turmeric root, peeled or ½ teaspoon dried turmeric
• 2 cloves garlic, peeled
• 1 small shallot, peeled
• 1 tablespoon neutral oil such as sunflower
• ½ -1 teaspoon crushed red chilli, to taste
• 1 tablespoon roasted belachan (shrimp paste), crushed/finely chopped (optional)
• 2 teaspoons palm sugar, crushed/finely chopped
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• ½ cup (125ml) coconut cream
• 400g white fish such as gurnard, blue cod or snapper
• 1 egg, lightly beaten
• 2 medium-large eggplants
• 2 double makrut lime leaves, very finely shredded
• ½ cup coriander leaves
• ½ cup Thai basil leaves
• jasmine rice to serve