From Serge Dansereau, The Bathers’ Pavilion 

Recipe appears in Serge’s  “French Kitchen” Cookbook

FRIED COD WITH RED CHILLI SAUCE AND GREEN PEPPER CORN

INGREDIENTS

5 g chopped big red chilli (no seed)
5 g chopped small garlic
4 g chopped pickle garlic
2 g crushed small chilli
22 g cooking oil
23 g oyster sauce
15 g fish sauce
1 g ground white pepper
1 g white sugar
2 g green pepper corn
some thin sliced kaffir lime leaf
180 g cod
66 g stock
some basil leaves for decoration

COCONUT CURRY SHRIMP PASTE WITH SMOKED DRIED FISH

INGREDIENTS

110 g coconut cream
300 g coconut milk
80 g palm sugar
70 g tamarind water
60 g fish sauce
50 g lesser galangal root
12 g galangal root
12 g lemongrass
12 g garlic

ROSELLE SORBET

INGREDIENT 1