Inspired from the Zen Garden Cookbook (Serves 6)
For the green paste:
- 4 stems lemon grass, finely chopped
- 1 tbsp lemon zest
- 2 tbsp freshly grated ginger root
- 6 cloves garlic
- 1 medium red onion, coarsely chopped
- 2 bunches coriander with root stems, coarsely chopped
- 1/2 cup lemon juice
- 4 green chillies, coarsely chopped
- 3 tbsp olive oil
- 1/2 tsp coarse black pepper
- Salt to taste
For the preparation:
- 6 small fish fillets, cut into thumb sized pieces
- 600ml coconut milk
- 1 tbsp coarsely crushed cumin
- 2 bunches coriander, finely chopped
- 2 bunches spring onion, finely chopped
- 1 small red onion, cut into rings
- 2 red chilli bullets – cut into rings
- 1 lemon wedge
- Aluminum foil for pockets
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