Coconut poached hake

For the coconut milk broth

2 tbsp golden rapeseed oil

1 onion finely diced

4 cloves of garlic finely sliced

1 thumb of ginger minced

2 stalks of lemongrass

1 tsp curry powder

1/2 tsp ground coriander

1x 400ml can of coconut milk

300ml fish stock

2tb fish sauce

For the hake

4x100g fillets of hake

2 heads of pak choi sliced

1 red chilli finely sliced

1 carrot finely sliced

4 scallions finely sliced

1 bunch of coriander

1 lime juiced

Fine sea salt