For the coconut curry: place red chilli, lemon grass, ginger, galangal and turmeric in a mortar and pound into a paste using the pestle, or alternatively use a stick blender. Add some olive oil and season with salt.
Heat a frying pan over medium heat, add the paste and stir continuously until cooked. Add the coconut cream, stir to combine and set aside for 30-40 minutes to simmer. Place a sieve lined with muslin over a bowl and strain.
. For the broth: place the palm sugar in a frying pan and place over a medium heat to melt. Combine the chicken stock, soy, black vinegar, lime juice, spring onion, red chilli, lemon grass, galangal, ginger, coriander root and fish sauce in a saucepan, add the melted palm sugar and leave to simmer for an hour. Adjust seasoning or add water if needed.
Fill a small saucepan a third full with oil and heat until hot enough to deep fry. Fry the chilli, then ginger until crispy, drain onto paper towel.
Bring a saucepan of water to the boil then reduce to a simmer, place the bamboo steamer basket over the saucepan, place the eggplant in the basket and place the lid on, leave to steam. Remove and set aside, check the water level in the saucepan and add more of needed.
For the fish: place the fish fillet on a sheet of baking paper, top with chilli, lemon grass, lime zest, ginger, coriander, spring onion. Place into the steamer basket, place the lid on and steam for 5 minutes or until cooked.
Heat an oiled frying pan over a medium heat; toss the Asian greens with the fish sauce and black vinegar to just wilt. Drain onto paper towel.
Arrange the eggplant in the bottom of a serving bowl, spoon over the coconut sauce. Top with coriander leaves and crispy ginger.
On a separate plate, arrange the Asian greens in the centre of the plate, top with the fish, spoon over the broth, top with coriander and crispy chilli and squeeze over lime juice.