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- 3 dried bird's eye chilies, small
- 4 - 8 dried red chilies (Thai), large, to taste
- ½ oz garlic cloves
- ½ oz fresh lemongrass
- ½ oz shrimp paste
- 4 fresh kaffir lime leaves
- ½ oz cilantro, leaves and tender stems, plus extra to garnish
- 24 oz water
- 2 oz fish sauce
oz Chilean sea bass, skin removed, cut into 6 oz fillets
or 24 oz whitefish fillets, skin removed, cut into 6 oz fillets
- ½ oz coconut oil, plus extra to grease Varoma
- 1 oz palm sugar
- 1 can coconut cream (approx. 13.5 oz)
- per 1 portion
- 1674 kJ / 400 kcal
- 24 g
- 9 g
- 29 g
- 3 g
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