Instructions
Step 1
Combine lime zest, juice and sugar in a bowl. Wash coriander well, finely chop root and stem and roughly chop leaves. Add coriander, cucumber and kaffir lime leaves to lime juice and set aside.
Step 2
Place coconut milk and lemongrass in a wok or saucepan and bring to the boil. Add fish, cover and reduce heat to simmer. Cook for 10 minutes or until cooked through.
Step 3
Remove fish from pan, discard lemongrass. Stir Five Tastes Curry Paste and fish sauce into coconut milk, cook for 1-2 minutes.
Step 4
Ladle curry sauce into the base of serving bowls, place fish on sauce and top with cucumber mixture. Garnish with fried ginger.