For tapioca:
Boil tapioca in water until cooked.  Rinse in cold running water to remove starch.

In a small sauce pot, sweat 1 stalk sliced lemongrass, 1 teaspoon galangal, 1 teaspoon chopped ginger, and 4 lime leaves.  Add 12 ounces coconut milk and simmer for 10 minutes.  Add a few sprigs of basil and cilantro, juice of 2 limes and salt to taste.

Simmer for 3-4 more minutes.  Strain coconut milk and 1 cup of cooked tapioca and crab meat.

For corn:
Clean corn from the cobs.  Put corn cobs in a stock pot with enough cold water to cover.

Simmer for 30 minutes to make a corn stock and strain.

In a large sauce pan, sweat 2 stalks sliced lemongrass, scallions, 4 lime leaves, 1 teaspoon galangal, and 1 teaspoon chopped ginger.  Add corn and continue to sweat.  Add curry paste and 1 cup pistachios.  Add corn stock and 12 ounces of coconut milk.  Season with salt to taste and simmer for 30 minutes.  Blend in a high-speed blender and strain.

For fish:
Season with salt and pepper. Sauté fish fillets until the skin is crisp and flesh is cooked through.

For garnish:
Lightly toast 1 cup pistachios in the oven.

To serve
Place 2 spoons of tapioca and crab in center of bowl.  Sprinkle some pistachios on top.

Place fish on tapioca. Garnish with leaves of basil and cilantro.  Pour corn curry sauce around fish.

Nutritional Facts (Amount per Serving):
Calories 960, Total Fat 70g, Saturated Fat 37g, Monounsaturated Fat 18g, Cholesterol 80mg, Sodium 480mg, Potassium 1720mg, Carbohydrate 45g, Dietary Fiber 8g, Protein 49g