In a steamer put the fish fillets in a bowl. Scatter galangal, fresh lemongrass, kaffir lime leaves, fish sauce, red chillies, and steam till it cooks through. 2. Meanwhile, heat the oil in a pan, ...

Wild eggplant and galangal sprouts are lightly blanched, with the sprouts then plunged into cold water to preserve their crunch. They're sliced thinly before being tossed with the other ingredients in ...

earthy galangal, zesty lemongrass, punchy makrut lime leaves, sugar, and umami-forward fish sauce. In my house, we liken the broth to liquid gold and once you try it, you'll understand why.

For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste.