Method

1. Marinate the cod and pan fry on both sides until slightly brown, remove & put aside.
2. Add shallots, green chilli and green bird’s eye chilli into a chopper and dry blend them coarsely.
3. Add oil , sauté the bruised lemongrass together with the blended paste until fragrant.
4. Add in the kaffir lime leaves, salt and sugar and cook for 5 minutes.
5. Add in the pan-seared cod gently, scoop the sauce and pour over the cod.
6. Turn off the heat and squeeze the calamansi lime.