Cut the fish into smaller pieces and salt lightly.

Sauce: Remove the tough outer layer of the lemongrass. Smash it to soften and chop finely. In a saucepan, bring coconut milk, water, lemongrass, fish sauce, and ginger to a boil. Cover with a lid and let simmer for about 5 minutes.

Add the fish to the sauce and let simmer for about 3-5 minutes or until it's cooked through.

Carefully mix in the lime juice.

Top the dish with sugar snap peas and fresh coriander.

Serve with sprouted rice.