Cod with Tom Kha Sauce and Lime Caviar

Clean the shallot and cut it into thin half-moons. Place it in a saucepan with hot oil and sauté until golden, stirring occasionally to prevent burning.

Chop the galangal, chili pepper, and lemongrass into small pieces and add them over the shallot along with the tomato paste. Sauté everything for about 1 minute, stirring continuously. Pour in the vegetable broth, coconut milk, and add the kaffir lime leaves. Stir, bring to a boil, then reduce the heat to minimum. The liquid should simmer gently until its volume is reduced by half. The sauce should have a fine and creamy consistency.

After boiling, strain the contents of the saucepan and season with fish sauce. The strained vegetables are no longer needed.