Step 1

To make the spice paste, place all the ingredients in a food processor and process until smooth.

Step 2

Heat the peanut oil in a wok over medium heat. Add the spice paste and cook for about 2 minutes until fragrant.

Step 3

Add the coconut milk, chicken stock, fish sauce and sugar, then stir to combine.

Step 4

Cook for about 5 minutes until the sugar is melted and the fl avours are blended.

Step 5

Add the fish and choy sum and cook until the fi sh is just cooked through and the choy sum is just tender (about 2-3 minutes). Add enough lemon juice to balance the sweet and salty fl avours to taste. Serve over the rice vermicelli, and garnish with coriander leaves.