Cut roots and 5cm of stems from coriander and chop finely, reserving leaves. Finely chop basil stems.
Process roots and stems, galangal, lemon grass, chilli, garlic, lime juice, fish sauce and palm sugar in a food processor until finely chopped. Check for the balance of sweet, sour, salty and hot and adjust if necessary.
Store in an airtight container and refrigerate until needed. Makes ¾ cup and will keep refrigerated for up to 1 month.
Place oysters on an oven tray in a 200C oven or under a hot grill for 1 minute or until warm.
Thinly slice basil leaves.
Drizzle each oyster with ½ teaspoon of sauce, scatter with basil and coriander leaves and serve with remaining sauce passed separately
CHILLI BAKED REEF FISH (SERVES 6)
Cut the dried chillies into 1 inch lengths and boil in a little water for 15 minutes.
Drain and blend together with the onions, garlic, lemon grass, coriander roots, kaffir lime peel and galangal to form a paste.
Heat the oil in a wok and fry the fish first on one side for about 2 minutes and then the other for another 2 minutes.
Remove fish and place on paper towel to absorb excess oil. Spoon most of the oil out of the wok leaving approximately 1/4 cup and continue to fry the blended ingredients for about 15 minutes.
Next add the fish sauce, salt, shrimp paste and the palm sugar.
When the mixture starts to boil add the 6 tablespoons of coconut cream and bring to the boil.
Remove from the heat and spoon over fish. Bake in pre heated oven for approx 10 minutes.
Remove from oven and spread the last spoon of coconut cream over the fish.
Finally sprinkle the thinly sliced kaffir lime leaves over before serving