By Victoria Alexander and Genevieve Harris
The fish is best cooked in a steamer, but ifyou do not have a steamer, you can grill or pan-fry it. This dish can also be made with any firm-fleshed white fish, such as blue-eye cod or snapper.
TO MAKE SPICE PASTE, peel and roughly chop the onions, garlic, lemon grass, galangal, ginger and turmeric. Roughly chop the chilli peppers. Shred the lime leaves. Place all of these, plus the shrimp paste, in a food processor or blender (in batches) and process until you have a smooth paste. You can add a little water if necessary.
TO MAKE SAUCE, heat the oil in a saucepan