1 catfish (about half a pound prepared weight or other kind of fish)
2 cups fish stock
1 cup coconut milk
1 tablespoon galangal, julienned
1 tablespoon lemon grass, thinly sliced
1 tablespoon coriander/cilantro leaves
1 tablespoon Thai chile peppers, thinly sliced
4 tablespoons fish sauce
4 tablespoons lime juice
Bring the stock to a simmer. Add the galangal, lemon grass, coriander, chilis,
fish sauce and lime juice, and bring back to the simmer. Clean the fish and cut
it into 1" steaks, then divide them, removing the bones. Add the fish to the
soup, and the coconut milk and bring back to a very gentle simmer, and poach the
fish for 3-4 minutes (until just cooked).
