Red Snapper in Coconut Sauce and Cilantro - serves 4

3 tbsp canola oil
1 medium onion, halved and thinly sliced
2 cloves garlic, minced or pressed
1 quarter-size slice fresh ginger, peeled and finely minced
2 small whole fresh red or green chiles, cored, seeded and finely minced
2 tsp minced lemongrass
1-inch piece cinnamon stick
2 whole cloves
3 whole green cardamom pods
1/4 tsp ground turmeric
1/4 tsp ground cumin
1/8 tsp freshly ground black pepper
1 1/2 cups coconut milk
1 to 1 1/4 pounds red snapper fillet, cut in 1-inch pieces
1/2 tsp salt or to taste
2 tbsp shredded fresh cilantro leaves
Yellow or red chile or bell pepper flower
Fresh lime wedges

In a wok, heat the oil over medium heat. Add the onion, garlic, ginger, chiles and lemongrass. Cook, stirring constantly, until the onions turn golden, 3 to 4 minutes.
Add the six spices and continue stirring 1 to 2minutes. Add the coconut milk, bring the mixture to a boil, cover the pan and reduce the heat to low. Simmer 5 minutes, stirring once or twice.
Remove the lid, gently stir in the fish and salt, cover and cook over low heat for 8 to 10 minutes or just until the fish is cooked through. Taste the sauce for seasoning. The spices can be removed at this point or you can allow the diners to do so with their own portions.
Pour the fish and sauce into an attractive serving bowl; garnish with cilantro, chile and lime wedges. Serve at once with rice.