Directions

To Cook

1. Rub tuna with salt and lemon juice. Let it rest for a moment. Then pan-fry in 3 tbsp of oil until colour changes. Remove from pan and set aside.
2. In a mortar, coarsely pound together the seasoning ingredients.
3. In the same saucepan, remove oil residue and add remaining 2 tbsp of oil. Sauté seasoning ingredients, cinnamon and kaffir lime leaves until fragrant. Add water, coconut cream and sweet soy sauce. Bring to the boil.
4. Add fish and green chillies and cook until sauce is reduced. Remove from heat and serve.