Ingredients 1 Snakeheadfish 1/2 cup wild ginger 1 cup coconut cream 2 cups coconut milk 1/4 cup red curry paste 1/2 cup sweet basil leaves 3 spur chillies, sliced diagonally 2-3 tbsp fish sauce

1. Scale the fish, slit down the middle and remove the insides. Rub with some salt and cut into steaks about 1 inch thick. Wash well and drain.
2. Heat the coconut cream in a pot over medium heat until boiling. Stir in the curry paste and fry until fragrant. Add the fish, strirring lighty until just done.
3. Season the pot with fish sauce, then add the wild ginger. When the pot returns to a boil, add the coconut milk, sweet basil leaves and chili. Press the vegetables lightly to soak in the curry sauce, before turning off the heat.
4. Arrange on a serving dish, garnish with fresh wild ginger and a sprig of sweet basil before serving.