Pan-fried fillet of fish with tom yam sauce

A Thai cuisine.

Ingredients (serves 4):
4 fish fillets (about 125g each)
30g flour, mixed with 1 tsp ground white pepper and 1/2 tsp salt
4 tbsp oil
2 stalks lemongrass, sliced finely
1 inch galangal (blue ginger), chopped finely
2 kaffir lime leaves (limau purut), sliced finely

Tom Yam sauce:
2 tbsp oil
2 stalks lemongrass, sliced
1 inch galangal (blue ginger), sliced
2 kaffir lime leaves (limau purut)
1 tsp chilli flakes
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp lime juice
125ml chicken stock
125ml cream

Method:
Pan-frying fish:
1. Heat oil in a frying pan and fry lemongrass, galangal and kaffir lime leaves on low heat until crisp. Lift and drain oil on paper towel.
2. Dredge fish fillets in flour and pan fry in remaining oil over medium heat until golden brown. Drain oil on paper towel.

Tom Yam sauce:
1. Heat oil in a saucepan and saute lemongrass, galangal, kaffir lime leaves and chilli flakes.
2. Add fish sauce, oyster sauce, sugar and chicken stock. Bring to a boil, switch off the fire and add in cream and lime juice. Pour sauce over pan-fried fish fillets and sprinkle pre-fried lemongrass, galangal and kaffir lime leaves.

Recipe source: Today newspaper