Orange roughy in green curry

Cut the orange roughy into serving size pieces (I shoot for two or three bites per piece). Dredge them in flour, mixed with salt and pepper.

Fry the pieces in batches in peanut oil in your wok. Remove the pieces and drain on paper towels. When the last batch is done, discard the oil and wipe the wok.

In a little more peanut oil, stir fry sliced onions, chopped garlic and crushed lengths of lemon grass. Add the creamy top of a can of coconut milk and cook for another minute. Then add a spoonful or two of green curry paste (if you buy the stuff from Thailand, watch out as it can be super spicy) and cook for a minute more. Add the rest of the coconut milk, a handful of thinly sliced rounds of lemon grass, and a handful of finely chopped cilantro. When the sauce is simmering, add the fish and simmer together briefly.

Serve over fragrant (jasmine or basmati) rice with ice cold beer or Thai iced tea (the only iced tea I really like).

Serve fried bananas or fresh mango slices over coconut rice pudding for dessert.