Soak Red Chillies. Put the kettle on with enough water to fill a small bowl (like a cereal bowl).Snap or cut your red chillies with a pair of scissors straight into the bowl.

Pour the hot water all over, to cover the chillies. Cover and leave to soak until you need them or for a minimum of 15 minutes.

Marinate the Fish. Rub the salt and turmeric all over the fish fillets and set aside until needed.

Coconut Milk. Spoon out 4 Tbsp off the top of the coconut milk (the fat) and set aside.

Stock. Heat the stock and the rest of the coconut milk on low and bring to a very gentle simmer. Add a stalk of laksa leaves (or 2 kaffir lime leaves) and leave to simmer on the lowest setting until it's needed.

Peel the onion and quarter it. Add to your food chopper.Peel the garlic and throw it in as well, whole is fine.Thinly slice the lemongrass and also add to the chopper.

Drain the soaking chillies, give them a quick rinse and tip into the food chopper.

Now add all the other paste ingredients to the food chopper.Chop until you have a fine paste (1:05 in the video).

Heat the oil on medium heat and fry the spice paste for a good 10 minutes until the pecah minyak stage, where there is a clear separation between the oil and the paste. If things are browning too quickly, reduce the heat to medium-low.

Tip in the rice and mix well for 30 seconds to coat the rice with the spice paste.

Add ¼ cup (2 ladles) of the simmering stock and 2 stalks of laksa leaves and stir gently. (Or half a cup if you're not patient enough). Stir until the stock evaporates. When the stock has evaporated, add about 125 ml (½ cup) of the stock, stir, and repeat this process for 18 minutes. Set a timer.At the end of the 18 minutes, check the rice. Is it done? If not, add 2 more ladles. If rice is still not done after 20 minutes, add 2 more ladles, stir, then cover and cook on the lowest heat for 5 minutes.The higher the fat content of your coconut milk, the longer it'll take the rice to cook.We don't usually cover risotto when cooking but the high fat content in coconut milk may make this step necessary. Read the article above.

When your risotto is fully cooked (creamy, with the rice retaining a little bite), it's time to stir in the coconut fat we reserved earlier, and, if using, the cheese.Add the coconut fat and cheese and stir vigorously to create a creamy emulsion. Dish up as stated above.

In the last 10 minutes or so of the risotto cooking, fry the fish for 5 minutes, giving the skin a good char. Be sure to start with the skinless side down, so your skin is done last, and is nice and crispy.Serve up your risotto with a piece of fish on. Read the article above for how to serve.