Directions

To Prep

1. Heat the oil in the wok (or other pan) over medium heat, add in the shallots, garlic and ginger and fry for a minute or two.
2. Add in the curry paste and fish sauce and fry for another minute.
3. Then add in the lemongrass and makrut leaves and sweat until fragrant and tender (about 5 minutes).
4. Add the vegetable stock and bring to the boil. Lower the heat and simmer for 15 minutes.
5. Add the coconut milk and simmer for 5 minutes. Remove from heat and add in the white pepper and lime juice.
6. Strain the sauce through a colander and discard the chunky bits. Taste and season with more fish sauce or pepper if needed.
7. Whilst the sauce is cooking bring a pot of water to the boil with a steamer attachment, top and tail the beans and snow peas and steam until tender (or cooked to your liking).

(Optional) To Make Cilantro Oil

1. Bring a pot of salted water to the boil, add in 2 cups of cilantro leaves and stems. Blanch for 15 seconds and then transfer to an ice bath. Squeeze and remove as much water as possible.
2. Add the cilantro to a food processor with 1/4 cup of sunflower oil and blend, strain through cheesecloth keeping the oil and discarding the leaves. Keep it in the fridge.

To Make

1. Heat a fish grill (or regular grill pan) with the oil on high heat.
2. Season the cod fillets on both sides and place on the grill
3. Grill until golden on the bottom, flip and grill for another minute.
4. Place the cod pieces on a lined baking tray and bake at 200°C for about 6-7 minutes (until fish is cooked through).

To Serve

1. Place your vegetables into each bowl and top with a piece of cod.
2. Pour over your coconut lime sauce.
3. Garnish with sliced chili and scallions and drip in some cilantro oil. Top with some lime slices and serve.