Ainsley Harriott's fragrant Thai-style stew is perfect for a summer evening - substitute cod with any firm-fleshed white fish if you prefer... Ingredients: 1 tbsp sunflower oil 8 salad onions, trimmed and sliced 2 garlic cloves, crushed 5 cm piece ginger root, finely grated 2 stalks Lemon grass, outer leaves removed and the core finely chopped 1 red chilli, seeds removed and finely diced 150ml dry white wine 600ml fresh fish stock, (from a carton is fine) 2 limes, juice and finely grated rind 750g cod, skinned, and cut into 2.5cm cubes 150g mangetout, shredded 3 tbsp Fish Sauce, (nam pla) a good handfuls fresh coriander sprigs, to garnish Method: 1. Heat the oil in a large heavy-based pan and fry the salad onions for 2 minutes. Add the garlic, ginger, lemon grass and chilli, then continue to cook over a low heat for another 2 minutes, stirring. 2. Add the wine to the pan, increase the heat and allow to reduce for 3 minutes, then pour in the stock and lime juice and bring to a gentle simmer. Add the fish and simmer uncovered for 3 minutes or until the fish is tender but still holding its shape. 3. Add the mangetout to the pan and cook for another 2 minutes until tender. Stir in the fish sauce and ladle into warmed, wide-rimmed serving bowls. Garnish with lemon rind and coriander sprigs. Serve at once.