Thom Yum Stir Fry

This one's not from a cookery book - just an inspired turn in the kitchen and some wonderfully fresh ingredients:

Thom Yum Stir Fry
Marinade

• 2 cloves of garlic
• a chunk of ginger
• 1/2 teaspoon chili powder
• 1 fresh chili (seeds removed)
• 2 spring onions
• lemongrass
• 3 tablespoons Fish Sauce
• 2 tablespoons Soy Sauce
• 1 tablespoon honey
• 1 tablespoon cornflour
• Pepper and salt

Stir Fry

• 1/2 cube of vegi stock
• 3 bok choi
• 1 red pepper
• 4 large mushrooms
• 1/2 pack snow peas
• 1 cup frozen peas
• Basil leaves
• 1 large piece firm fish (salmon or halibut)
• 8 large prawns
• 1 can coconut milk
• 1 splash water

First, marinade the fish in the paste for 2 hours in the fridge.

Pour the coconut milk into a wok and add the stock cube and a splash of water. Add the vegetables and simmer on a low heat. Once cooked through, add the firm fish and the marinade. Stir so the fish chunks cook though. Add the prawns, stir and turn heat off. Allow to stand so prawns turn pink.

Serve with sprinkled, torn basil leaves on top.