OCEAN TROUT IN COCONUT & LEMONGRASS SOUP

Is it OK to change a David Thompson recipe? I feel guilty for not simply following a recipe from the god of Thai cuisine. BUT that's what I did. A paste of lemongrass, coriander roots and seeds, garlic and chillies added to a base of coconut cream and chicken stock, with salt and palm sugar. Reduced slightly to thicken, then the heat was turned off and the ocean trout fillets immersed and heated through for a couple of minutes. I placed fish sauce and lime juice in deep plates, added the fish and spooned the soup over. Some coriander leaves and roasted fresh coconut flesh to finish. Sublime.

OCEAN TROUT IN COCONUT & LEMONGRASS SOUP