Turbot in Lemon-lime Broth

Trim both ends from the lemongrass, peel outer layers and cut into rings. Rinse the celery and cut into slices. Rinse the peperoncini, remove seeds and cut into rings.

Heat 2 tablespoons oil and cook the lemongrass. Add celery and peppers and sauté. Pour in the fish stock, cover and simmer about 15 minutes at medium heat.

Add the chiles and Thai basil and cook briefly. Add the coconut milk, bring to a boil briefly, then remove pan from heat. Season with salt.

Place the fish fillets in the scalding sauce and let infuse 3-4 minutes with minimum heat.