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| 1 | 400 millilit coconut milk |
| 5 | Cm; (2 inch) piece fresh |
| | Root ginger, peeled |
| | And finely chopped |
| 8 | Cherry tomatoes |
| 2 | Stalks lemon grass; very finely chopped |
| | (2 to 3) |
| 4 | Kaffir lime leaves; torn (4 to 5) |
| 1 Esslöffel | fish sauce |
| 400 Gramm | Hake fillets; (13oz) |
| 1 | 150 gram pac baby button mushrooms |
| 1 | Lime; juice of |
| 5 | Birds eye chillies; deseeded and finely |
| | Chopped |
| 2 Teelöffel | sugar |
| | salt |
| | black pepper freshly ground |
| 1 | 15 grams pac fresh coriander; finely chopped |
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Heat the coconut milk until simmering.
Add the ginger, cherry tomatoes, lemon grass and kaffir leaves and cook gently for 5 minutes.
Pour in the fish sauce, add the hake fillets and mushrooms, and cook for 5-10 minutes.
Add the lime juice, chillies, sugar and seasoning to taste. Remove the kaffir leaves.
Stir in the coriander just before serving.
Notes This dish can be served with rice or noodles and a leafy salad.
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