Red Snapper with Coconut Curry
Heat oil in a pan and toast cashews. Peel garlic, chop and add to the pan, saute briefly and deglaze pan with coconut milk and broth. Peel ginger and chop, add to the pan together with lemon leaves. Let broth boil down a little and season with green curry paste and soy sauce. Rinse vegetables, Peel plantains and cut into slices. Peel eggplants and add to the pan. Heat oil in a pan and cook plantains until golden brown on both sides .Add plantains to the broth. Score fish on skin side in a diamon pattern and cut into serving portions, season with salt and pepper. Heat oil in a pan and cook fish, skin side down, until golden brown. Turn over over and cook for 5 more minutes.
Arrange vegetables with broth on plates and top with fish. Serve.