Step 2: Place in sliced ginger and spring onion, steam marinated fish on small/medium fire for 5-8mins. This method helps to kill fishy smell, discard ginger, spring onion and steamed water and set aside.
Heat up oil
Stir-fry garlic, ginger and onions until fragrant
Add in lemon grass and curry leaves, continue to stir-fry for 2-3mins
Add in all chillis and continue to stir-fry on medium/high heat
Add in steamed fish and stir for another 1-2mins
Pour in half mixed sauces and cook on high heat
Mix in corn flour in the remainder sauces
Pour the remainder sauces for thickening purposes, stir on high heat for another 1mins
Marinate fish head and prawns with salt and pepper.
Steam until half cooked in boiling water.
Discard the steam water.
Step 2 Cook it!
Heat up cooking oil and cook curry paste on medium fire until fragrance and oil are separated from the paste. Add in half coconut milk in between time, it helps to induce oil and minimize usage of cooking oil. (about 15 – 20mins)
Add in lemon grass, galangal, curry leaves and fresh chilli, continue to cook until fragrance. (about 10 -15mins)
Add in fried salted fish, fish head and prawns, continue cooking for another 10 -15mins.
Add in water in between time staggeredly.
Add in fish head and prawns, cook for 5 – 10mins.
Add in the cooked vegetables and the remainder coconut milk.