6 portions of Cobia, at 6-7 oz. each
For the Broth:
2 Stalks Lemongrass, smashed with the side of a knife
Method: Place the lemongrass, ginger, garlic, sambal, lime leaves, sugar, chile paste, jalepeno, and fish sauce in a pot, cover with chicken stock and coconut milk. Simmer for 30 minutes. Strain into another deep pot that will fit all the cobia fillets, stir lime juice into the broth. Season the cobia filets with salt and add the to the pot, trying to never boil, and gently simmer the fish with the pot covered. Cook until the fish is tender and done, then add the onions, basil, cilantro, and peanuts. Gently place fish in bowls and ladle broth around.