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Method:
Rinse the fish and dry with kitchen
paper. Cut each piece into 6 or 7 pieces. Mix the salt with 2 tbsp
lemon juice and stir until salt dissolves. Coat the slices of fish
with the mixture and leave to stand for 30 minutes. Heat up oil in pan
and stir fry the onions until golden and fragrant. Add the chili
paste, galangal, turmeric, 3 tbsp lemon juice and basil. Stir well and
leave to cool. Then pound it in a mortar or food processor until it
forms a smooth paste. Put the paste in a sauce pan and pour in 1.5
cups of boiling water. Slowly bring to boil, stirring constantly. Boil
gently for 5 minutes. Add the blade of lemon grass and salt to taste
and put the slices of fish in the liquid. Cover the saucepan and
simmer for 15 minutes. Dish out and serve with the gravy.
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