INGREDIENTS: 200 grams seabass fillet 5 tiger prawns, shelled and de-veined 2 squid, cut into pieces 5-7 hot chilies, crushed 2 shallots, crushed 5 sliced galangal 2 lemongrass, cut into short lengths and crushed
5 kaffir lime leaves, torn 1 tsp sugar 2 tbsp fish sauce 2 tbsp lime juice 2 tbsp roasted chili paste 1/4 cup chicken stock 2 tbsp vegetable oil
PREPARATION: 1. Heat the oil in a wok over medium heat until hot. Deep fry the fish fillet until crispy and golden. Remove from the oil and drain.
2. Fry the roasted chili paste, galangal, lemongrass, kaffir lime leaves and shallots until fragrant. Add chicken stock and bring to a boil. Then, add the prawns and squid, turn the heat up to high and stir-fry until done. Add fried fish and hot chilies.
3. Season with fish sauce, sugar and lime juice. Stir to mix well, then turn off the heat. Spoon onto a serving dish, garnish with coriander leaves and serve immediately
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