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Heat the oil in a large nonstick (I always prefer nonstick when dealing with fish) skillet over medium heat. When it is shimmering, add the onion with a pinch of salt and cook for 5 minutes. Add the bell pepper, ginger and lemongrass and continue cooking, stirring occasionally. Cook until the veggies have softened and the onions are translucent.
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Add the kaffir lime leaves and turmeric and stir in. Then add the clam juice and the tomatoes, with a pinch of salt. Bring to a simmer. Add 2 tablespoons of the lime juice.
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Add the fish in a single layer. Adjust heat to maintain a gentle but somewhat brisk (more than just the occasional bubble) simmer. Cook each side of the fish, about 8 minutes total, until it flakes apart when pressed in the center.
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Add the basil and remaining lime juice. Taste for salt and pepper. Serve with Jasmine rice and Sambal Oelek for anyone who wants it hot.