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Hake in Thai Sauce

1 400 millilit coconut milk
5 Cm; (2 inch) piece fresh root ginger, peeled and finely chopped
8 Cherry tomatoes
2 Stalks lemon grass; very finely chopped (2 to 3)
4 Kaffir lime leaves; torn (4 to 5)
1 tb Fish sauce
400 g Hake fillets; (13oz)
1 150 gram pac baby button mushrooms
1 Lime; juice of
5 Birds eye chillies; deseeded and finely chopped
2 ts Sugar
Salt and freshly ground black pepper
1 15 grams pac fresh coriander; finely chopped


Heat the coconut milk until simmering.

Add the ginger, cherry tomatoes, lemon grass and kaffir leaves and cook gently for 5 minutes.

Pour in the fish sauce, add the hake fillets and mushrooms, and cook for 5-10 minutes.

Add the lime juice, chillies, sugar and seasoning to taste. Remove the kaffir leaves.

Stir in the coriander just before serving.


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