Ingredients Jump to Instructions ↓

  1. 1 cup dried shrimp

  2. 2 tablespoons olive oil

  3. 2 cups chopped onion

  4. 1/2 cup ground, toasted cashew nuts

  5. 1/2 cup ground, toasted blanched almonds

  6. 1 tablespoon minced garlic

  7. 1 tablespoon minced ginger

  8. 1 tablespoon minced, seeded red chile peppers

  9. 4 cups fish or shrimp stock

  10. 1 (14-ounce) can coconut milk

  11. 2 tablespoons fresh lime juice

  12. 1 pound sea bass fillets or other firm white fish fillets, cut into 2-inch cubes

  13. 1 pound shrimp, peeled and deveined

  14. Salt and freshly ground black pepper

  15. 1/2 cup chopped fresh cilantro leaves

  16. 6 lime wedges, for garnish

  17. Steamed long grain white rice, accompaniment

Instructions Jump to Ingredients ↑

  1. Soak the dried shrimp in warm water to cover for 15 minutes. Drain, then puree in a blender or food processor. Set aside.

  2. Heat a Dutch oven or large pot over medium-high heat and add the olive oil. Saute the onions, stirring often, until soft, 4 to 5 minutes. Add the pureed shrimp and cook for 2 minutes. Add the nuts, garlic, ginger and peppers and cook, stirring often, for 1 minute. Add the stock, coconut milk and lime juice and cook until reduced by 1/2, about 20 minutes. Reduce the heat to medium. Add the fish and simmer until the fish is almost cooked through, 5 to 6 minutes. Add the shrimp and simmer until cooked through, 3 to 4 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in 1/4 cup cilantro and remove from the heat.

  3. Arrange a scoop of rice in the center of 6 large plates or soup bowls. Ladle the stew over the rice and garnish with the remaining 1/4 cup chopped cilantro. Place 1 lime wedge on each plate and serve immediately.

  4. Yield : 6 servings


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