- 3 cloves garlic
- 4 shallots
- 3 stems lemon grass (white part only), finely sliced
- 1 teaspoon ground turmeric
- 2 red chilies
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons oil
- 500 g (1 lb) boneless white fish fillets
- 1 tablespoons fish sauce
- Fresh coriander leaves or watercress, to garnish
Place the garlic, shallots, lemon grass, turmeric, chilies, salt and pepper in a food processor and process until a paste is formed, adding the oil to help the grinding. Cut the fish into large bite-sized pieces. Place the fish in a bowl with the spice paste, toss well and cover and refrigerate for 15 minutes.
Place the fish on a foil-lined grill tray and cook under a hot grill for 3 to 4 minutes, turning the pieces over so the fish browns on all sides. Arrange the fish on a serving plate and sprinkle over the fish sauce. Serve immediately with steamed rice.