Ingredients :
1kg 2 tablespoons 2 cups 4 cloves 2 teaspoons 2 teaspoons 1 1 teaspoon 3 tablespoons 2 tablespoons	Firm white fish fillets Fish sauce Onion, roughly chopped Garlic, crushed Fresh ginger, finely chopped Turmeric Red chili, seeded and finely chopped Salt Cooking oil Fresh coriander leave, chopped Lemon wedges to serve
Method : Cut the fish into 4cm cubes. Place the fish pieces in a shallow dish and pour over the fish sauce. Place the onion, garlic, ginger, turmeric, chili and salt into a food processor and process until a paste is formed. Heat the oil in a deep-sided frying pan, carefully add the spicy paste (at this stage it will splutter), stir it into the oil, lower the heat and cook gently for about 10 minutes. If the mixture starts to burn, add a little water. When the paste is cooked it should be a golden brown color and have oil around the edges. Remove the fish pieces from the fish sauce and add them to the pan, stirring to cover them with the spicy paste. Raise the heat to medium and cook for about 5 minutes until the fish is cooked through, turning it so it cooks evenly. Transfer the fish to a warm serving dish. If the remaining sauce is very liquid, reduce it over high heat until it thickens, then spoon it over the fish. Scatter the coriander over the fish and serve with rice and lemon wedges.  Random Cooking Tips Coriander Root: They are an essential ingredient in Thai cooking, providing the flavor base, along with garlic and peppercorns, for most curry pastes and soups. When separating the coriander root from the plant include about 2 cm of stem. Wash well and chop finely before crushing in a mortar and pestle or food processor; crushing the roots helps release the flavor. Coriander roots can be forzen.

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