Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the kroueng paste by pounding 1 stalk thinly sliced lemongrass, 2 cm peeled galangal, 2 very thinly sliced kaffir lime leaves, 2 peeled garlic cloves, 3 peeled shallots, 1 deseeded red chili, and 1 teaspoon turmeric powder in a mortar and pestle until a fine paste forms.

2. 2

   In a separate small bowl, steep 0.25 grams of saffron threads in 2 tablespoons of warm thick coconut milk for 10 minutes to infuse the color and aroma.

3. 3

   In a mixing bowl, combine the prepared kroueng paste with the saffron-infused coconut milk, 1 tablespoon fish sauce, and 1 tablespoon finely chopped palm sugar, mixing thoroughly.

4. 4

   Cut 600 grams of firm white fish fillets into 4 cm pieces and gently coat them evenly with the aromatic kroueng and saffron mixture, ensuring each piece is well marinated.

5. 5

   Preheat your tandoor (or oven to 250°C / 480°F, with a grill function if possible) to very high heat, then carefully arrange the marinated fish pieces on a skewer or a lightly oiled baking tray without overlapping.

6. 6

   Tandoor-bake (or bake in the preheated oven on a high rack or grill) the fish for 8-12 minutes, or until cooked through and slightly charred at the edges, brushing occasionally with 1/4 cup of remaining thick coconut milk during the last few minutes for extra moisture.

7. 7

   Serve the baked fish immediately garnished with extra fresh red chili slices and kaffir lime leaf julienne, accompanied by steamed jasmine rice.