Fish with coconut & basil
Heat the oil in a large preheated wok. Using a sharp knife, cut the fish into large cubes, removing any bones.
Put the flour in a bowl, add the fish and mix until well coated. Add to the wok, and stir-fry over a high heat for 3–4 minutes until the fish begins to brown.
Mix together the garlic, curry paste, fish sauce and coconut milk. Pour the mixture over the fish, and bring to the boil.
Add the tomatoes to the mixture in the wok, and leave to simmer for 5 minutes.
Roughly chop or tear the basil leaves. Add the basil to the wok and stir.
Transfer to serving plates, and serve hot with fragrant rice.