Directions

To Cook

1. Mix juice, sugar and lime zest in a bowl. Finely chop root and stem of coriander, and roughly chop the leaves. Add kaffir lime leaves, cucumber and coriander to lime juice mix. Set aside.
2. Heat up coconut milk and lemongrass in a wok and bring to a boil over medium-high heat. Add the fish fillets, cover the lid and lower the heat to simmer. Allow it to cook for 10 mins or until cooked through.
3. Remove fish from wok and dispose lemongrass. Mix curry paste and fish sauce with coconut milk and cook for 1-2 mins.
4. Serve curry sauce in the base of serving bowls, top fish with cucumber mixture and embellish with fresh ginger.