Ingredients

• 1 tbsp vegetable oil
• ½ onion
• chopped
• 3 garlic cloves
• skin-on and squashed
• 2 tsp freshly grated root ginger
• 1 sea bass
• head and tail only
• 1 lemongrass stalk
• crushed
• 400ml/14fl oz boiling water
• 3 tbsp tomato ketchup
• ½ tsp Tabasco sauce
• 100ml/3½fl oz fresh coconut milk
• 85g/3oz tenderstem broccoli
• chopped
• 3 tbsp grated fresh coconut
• 1 red chilli
• chopped
• ½ lime
• juice only

Directions

• Heat the oil in a pan and gently fry the onion
• garlic and ginger for 3-4 minutes
• or until softened. Add the fish head and tail and lemongrass
• stirring to coat in the oil
• then pour over the boiling water and simmer for 6-8 minutes.
• Strain the mixture through a sieve into a clean pan
• then add the ketchup
• Tabasco sauce and coconut milk and simmer for a further 2-3 minutes. Add the broccoli
• grated coconut
• chilli and lime juice and cook for 3-4 minutes
• or until the broccoli is tender.
• Ladle into bowls and serve immediately.