Cod with Tom Kha Sauce and Lime Caviar

Peel the shallots and cut them into fine half-rings. Sauté them in a pot with heated oil until golden brown, stirring occasionally.

Chop galangal, chili, and lemongrass into small pieces and add them to the shallots along with the tomato paste. Sauté for about 1 minute, stirring constantly. Pour in vegetable broth and coconut milk, then add the kaffir lime leaves. Bring to a boil, then reduce the heat to a minimum. Let the sauce simmer gently until it has reduced by about half and has a smooth, creamy consistency.

After cooking, strain the sauce through a sieve and season with fish sauce. The cooked vegetables are no longer needed.