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500g
500g
1 tablespoon
5cm piece
3 tablespoons
3 small
2 medium
4 medium
3 cups
3 cups
4
1 cup
1 tablespoon
1 tablespoon
2 tablespoons
1 tablespoon
2 tablespoons |
Firm white fish fillets
Raw shrimps
Cooking oil
Grated fresh ginger
Finely chopped lemon grass
Red chilies, finely chopped
Onions, chopped
Tomatoes, peeled, seeded and
chopped
Fish stock
Water
Kaffir lime leaves, finely
shredded
Chopped fresh pineapple
Tamarind concentrate
Grated palm sugar or soft brown
sugar
Lime juice
Fish sauce
Chopped fresh coriander leaves |
Method :
- Cut the fish fillets into 2 cm cubes. Peel and de-vein the shrimps.
- Heat the cooking oil in a large pan.
- Added the ginger, lemon grass, chili and onion and stir over medium
heat for 5 minutes or until the onion is golden.
- Add the tomatoes to the pan and cook for 3 minutes.
- Stir in the fish stock, water, lime leaves, pineapple, tamarind,
palm sugar, lime juice and fish sauce.
- Cover and bring to the boil, reduce heat and simmer for 15 minutes.
- Add the fish fillets, shrimps and coriander to the pan and simmer
for 10 minutes or until the seafood is tender.
- Serve immediately.
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