Tom Kha Fish Waterzooi

Preparation :

1. Parboil the cauliflower florets, diced potatoes, and carrots then drain water out and set aside.

2. Season the fish fillets with salt and pepper.

3. In a pot on medium heat : add butter, chopped onions, sliced leeks and stir-fry utill transparent. Then add in the white wine and simmer until the alcohol evaporates.

4. Turn down the heat and add the BE Tom Kha paste, coconut milk, and water. Bring to a boil.

5. Add in the fish and seasoning, and simmer until cooked though.

6. In a bowl : whisk the cream and egg together and pour into the pot out of the heat to bind together the sauce.

7. Serve your Waterzooi with steamed Thai Jasmine rice.