Thai style green curry with black cod

Slice the ginger thin and put it in the food processor with the lemongrass, shallot, garlic, jalapeno and green bell pepper.

Add the zest of two limes, the cumin, coriander, turmeric, salt, white pepper and cilantro.

Spin about 30 seconds, scrape the sides down with a spatula and spin another 30 seconds to a homogenous paste.

Skin the fish fillet from the tail end with a thin boning knife held flat against the board, pulling the skin taut.

Cut out about half an inch of the centre line to remove the bones, slice each half into two strips and cut into three quarter inch cubes.

Toss the cubed fish with a strong pinch of salt.

Preheat the Dutch oven over medium high heat.

Peel about half the skin off the eggplant and dice 200 grams of it; cut the green beans.

Put 300 grams of rinsed jasmine rice, 400 grams of water and a strong pinch of salt in the rice cooker and start it.

Add a heaping tablespoon of coconut oil to the hot pot, then all of the curry paste, and cook on highish heat 60 to 90 seconds, scraping with a wooden spoon.

Add two cans of full fat coconut milk, stir and bring to a simmer for two to three minutes to soften the aromatics.

Optional: spin the curry with an immersion blender 15 to 20 seconds to smooth it out.

Stir in the brown sugar and the fish sauce.

Add the green beans and eggplant, bring back to a low simmer, lid on, and cook about three minutes to 60 to 75 percent done.

Add the salted fish, stir gently until submerged, lid on, drop to low and poach about three more minutes until opaque.

Serve over jasmine rice in a shallow bowl, about a fourth of the curry per bowl, finished with a squeeze of lime juice and a few Thai basil leaves.