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Ingredients :
500 g firm white fish fillets
500 g raw shrimps
3 tablespoons lemon grass (white part
only), chopped finely
4 small red chilies, chopped finely
2 medium
onions, chopped
4 medium
tomatoes, peeled, seeded and chopped
3 cups
fish stock
3 cups
water
1 tablespoon
cooking oil
5 cm piece
fresh ginger, grated
4 kaffir lime leaves, shredded finely
1 cup
fresh pineapple, chopped
1 tablespoon
tamarind concentrate
1 tablespoon
palm sugar, grated
2 tablespoons
lime juice
1 tablespoon
fish sauce
2 tablespoons
fresh cilantro leaves, chopped
Method :
Wash and cut the fish fillets into 2 cm
cubes. Shell and devein the shrimps. Heat a wok with the cooking oil and
add in the lemon grass, ginger, onion and chili. Stir over moderate heat
for 5 minutes or until onion is soft and 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 cilantro to the pan and simmer
for 10 minutes or until the seafood is tender. Serve immediately while
still hot.
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