SOMETHING FOR THE WEEKEND - Zar's Vietnamese Fish!

This needs a little bit of advance preparation but once you have the paste in the fridge, it takes no time to make a delicious supper. Serves 2-4 depending on what you serve it with.

3 garlic cloves. peeled
5 cm piece ginger, peeled and chopped
3 long red chillies, chopped
2 tbsp fish sauce
2 tsp ground turmeric
1 red onion thinly sliced
2 tbsp sunflower oil
400ml light coconut cream
500g ling (or other firm white fish fillets) cut into 3cm cubes
Juice of 2 limes
Coriander or mint sprigs, sliced shallots (spring onions) and chopped raw peanuts to serve

Put the garlic, ginger, chillies, fish sauce, turmeric and half the onion in a small food processor or blender. Add 2 tbsp water and process until it's a smooth paste.
Heat the sunflower oil in a pan over a medium heat. Cook the other half an onion for 5 mins until light golden. Add the paste and simmer for 10 mins. Add the coconut cream and simmer for another 15-20 mins. By this time it should be thickened and reduced by a third. Stand at room temp for an hour or chill overnight to allow the flavours to develop.
Heat the paste through in a pan over a medium heat to warm it through. Add the fish and stir to coat. Cook for 5-8 mins, stirring once or twice until fish is cook through. Add the lime juice, taste and season.
You can serve this with rice vermicelli noodles or with stir fried vegies as well as the herb sprigs, shallots (spring onions) and peanuts.