Summer fish

Made this up last night - one of those improvised recipes that turned out a treat. The measurements listed below are all estimates it was more a case of a dash of this and a slurp of that.

You will need;

300g Flathead tails (4 or 5 tails) cut into large chunks, sprinkle with a little salt
1/2 red onion sliced
2 cloves garlic
5cm long piece of ginger finely sliced (lots of ginger)
2 teaspoons turmeric
1 teaspoon mustard seeds
1 tablespoon fish sauce
1/2 tablespoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon cornflour diluted in 1/4 cup warm water
2 tablespoons crushed salted peanuts
2 tablespoons flaked coconut
2 tablespoons chopped coriander
1 large long red chilli chopped

Heat a large wok over med-high heat until it smokes then add about a tablespoon of peanut oil or vegetable oil. Add onion to the wok with a pinch of salt and stir fry for a minute then add ginger and garlic. Keep stirring continuously to prevent the garlic from sticking or burning. Add turmeric to the wok, followed by the fish. Keep the fish moving around the wok and allow to cook for around 2-3 minutes. Add fish sauce, soy sauce and sugar and cornflour water and stir until fish is cooked, probably only one more minute. There should be a reasonable amount of sauce around the fish, if not add a dash more water to the wok. Turn off the wok and throw the peanuts, coconut, coriander and chopped chilli on top.

Serve with rice.