Lemon grass and lime fish stew

Method

1. Heat the oil in a large heavy-based pan and fry the salad onions for 2 minutes. Add the garlic, ginger, lemon grass and chilli, then continue to cook over a low heat for another 2 minutes, stirring.

2. Add the wine to the pan, increase the heat and allow to reduce for 3 minutes, then pour in the stock and lime juice and bring to a gentle simmer. Add the fish and simmer uncovered for 3 minutes or until the fish is tender but still holding its shape.

3. Add the mangetout to the pan and cook for another 2 minutes until tender. Stir in the fish sauce and ladle into warmed, wide-rimmed serving bowls. Garnish with lemon rind and coriander sprigs. Serve at once.

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Ingredients

1 tbsp sunflower oil
8 salad onions, trimmed and sliced
2 garlic cloves, crushed
5 cm piece ginger root, finely grated
2 stalks Lemon grass, outer leaves removed and the core finely chopped
1 red chilli, seeds removed and finely diced
150ml dry white wine
600ml fresh fish stock, (from a carton is fine)
2 limes, juice and finely grated rind
750g cod, skinned, and cut into 2.5cm cubes
150g mangetout, shredded
3 tbsp Fish Sauce, (nam pla)
a good handfuls fresh coriander sprigs, to garnish

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