Ingredients
1 sea bass fish 3-4 gram cut into well
1/2 cups chicken stock
1 cup coconut milk
1 tablespoon galangal cut into well
1 tablespoon lemongrass cut intowell
1 tablespoon coriander/cilantro leaves
1 tablespoon Thai chili, peppers, thinly sliced
1/1/2 tablespoons fish sauce
1 tablespoons lime juice
Method
Bring the stock to a simmer. Add the galangal, lemongrass, coriander, chili, fish sauce and lime juice, and bring back to the simmer. Clean the fish and cut it into 1" steaks, then divide them, removing the bones. Add the fish to the soup, and the coconut milk and bring back to a very gentle simmer, and poach the fish for 5-8 minutes
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