Cod with Tom Kha Sauce

Peel the shallot and cut it into thin half-rings. Place it in a saucepan with heated oil and sauté until browned. Stir occasionally during sautéing to prevent burning.

Chop the galangal, chili pepper, and lemongrass into smaller pieces and add them, along with the tomato paste, to the sautéed shallot. Sauté everything for about 1 minute, stirring constantly. Pour in the broth, coconut milk, and add the lime leaves. Stir, bring to a boil, then reduce the heat to a minimum. The liquid should just gently simmer. Cook until the entire content reduces by about half. The sauce should have a smooth, creamy consistency.

After cooking, strain the contents of the saucepan and season with fish sauce. You will no longer need the vegetables, so you can discard them.