Thai fish curry

We failed to photograph tonights dinner. Sorry. It turns out beautifully.

Wash and slice thin

• 2 spring white onions, plus their greens

and sauté in olive oil in a medium sauce pan. Add

• 2 cloves garlic, peeled minced
• 1 nub fresh ginger (about as big as a thumb), peeled and minced

and sauté a bit more, until the garlic and ginger hit your nose. Add

• 1 stalk lemon grass, cut into two-inch pieces
• 1/2 cup (or so) red wine

and bring to a boil. With a wooden spoon, dissolve into the wine sauce

• 1/2 Tbsp shrimp paste

and be sure to turn the fan on. When the shrimp paste has dissolved, add and bring to a boil

• 1/2 Tbsp soy sauce
• 1 can coconut milk
• juice of three limes, and a little of the pulp.

Cut into strips

• 1 lb perch

and add it to the curry. When the curry has returned to a boil, add

• 3 small red tomatoes, cut into eighths

and cook until the fish is cooked through, about five or seven minutes. Stir in

• leaves of three stems of basil, about 1/4 cup densely packed

and serve over brown rice.