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1
In a small saucepan, cook the coconut milk over medium low heat until it is reduced in half.
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2
You should have 1/2 3/4 cup.
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3
In the last few minutes, add the ginger and lemongrass (or lemon zest if, like me, you live in the sticks and dont always have lemongrass).
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4
Set aside.
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5
Sprinkle fish with sesame oil and salt.
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6
Set aside for at least 30 minutes.
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7
Refrigerate if longer.
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8
Mix chicken broth with fish sauce.
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9
Set aside.
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10
And claim ignorance to the sudden exclamations around you of: Ahhh.
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11
Ohhh ... what STINKS?
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12
!
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13
When ready to eat, heat a wok or skillet to hot.
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14
Add oil and then the fish, breaking each fillet into a few large chunks, searing briefly over high heat.
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15
Add the onion and hot peppers, stir fry a minute or two.
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16
Add broth mixture, bring to a boil, cover and cook for about 4 minutes until fish is just barely no longer translucent in the middle.
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17
Remove fish to a serving platter, leaving sauce in the pan.
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18
Add the coconut milk to the sauce in the pan and cook until hot.
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19
Add the fresh lime juice.
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20
Then promptly remove from heat and pour over the fish.
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21
Top with basil, cilantro, ground black pepper and toasted peanuts (if using).
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22
Serve over hot rice.
