Instructions: Cut the fish into 1 1/2in cubes.

In a food processor blend the honey onion garlic turmeric chillies and shrimp paste until smooth.

Heat the oil in a wok or frying pan and cook this paste for three minutes stirring regularly.

Add the coconut milk and lemon grass then bring to the boil.

Cook for five minutes.

Add the fish and cook for a further seven minutes.

Season with lemon juice salt and pepper.

Serve with whole coriander leaves and the cucumber salad.

Serves 2

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