Chef Will Meyrick: Acehnese fish curry of Scottish cod

1. Prepare the cod: Marinate the cod with salt and white pepper, keep to one side.

2. Place all the curry paste ingredients in the food processor and blend into a smooth paste. Heat some cooking oil in the pan, saute the paste until cooked and fragrant. Add the fish stock and bring to a simmer.

Meanwhile clean a pan, bring 2 tablespoons of cooking oil to a high heat. Sear the marinated red snapper until crisp and golden on both sides.

Back to the simmering process, add in asam sunti, salt, sugar and continue to simmer. Then, add the sliced large green chilli pepper, curry leaves, pandan leaf, sliced shallot, sliced belimbing sayur and sliced tomato, gently stir until fragrant. At last, add the coconut milk and continue to cook for another 2 minutes and remove from the heat.

Place the curry in a bowl, assemble the seared cod on the top. Garnish with a sprig of coriander leaf and drizzle chilli oil and thick coconut milk to finish.

3. Prepare the chilli oil: Combine all ingredients in the pan, cook in a medium heat until it turns into red color. Strain to get the chilli oil and keep to one side.

4. Place the coconut milk and cooking oil in a large pot and keeping it on a low heat. Bring to a gently boil and simmer the sediment of coconut milk and the oil is separated. Turn off the heat and strain the oil to get the coconut sediment.