- 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.
- In a mortar, coarsely pound together the seasoning ingredients.
- 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.
- Add fish and green chillies and cook until sauce is reduced. Remove from heat and serve.