Ho Mhak Kai Pla

Ingredients     200 gms fish fillet     1 tsp each, red curry, chilli and garlic pastes     1 tsp each, chopped garlic and fish sauce     10 gms galangal     ¼ stick lemongrass, sliced     3-4 basil leaves     5 gms coriander, chopped     ½ tsp oyster sauce     ½ tsp lemon juice     1 tsp cornflour paste     1 tbsp oil     ¼ tsp white pepper powder     100 ml fish stock Preparation Marinate fish with ½ tsp each of red curry and chilli pastes, garlic paste, 5 gms galangal and a small portion of lemongrass. Keep aside for 15 minutes and then steam for 8-10 minutes. Keep aside. Heat oil in a wok and add chopped garlic, galangal, lemongrass and sauté. Add the remaining chilli paste, red curry paste, oyster sauce, fish sauce, white pepper powder and fish stock. Cook for 30 seconds and add cornflour paste. Thicken the sauce and finish with lemon juice  and coriander. Place fish in a plate, pour hot sauce over and garnish with basil leaves. Serve.