Prep 20 mins
Cook 10 mins
From "One Good Dish" by David Tanis. Lots of intriguing recipes in this book, this one caught my attention. Hoping to make it soon. Prep time is estimated.
- 1 cup cilantro leaf (including tender stems)
- 1 cup basil leaves
- 1⁄4 cup mint leaf
- 2 inches piece fresh ginger, peeled and thickly sliced
- 2 garlic cloves
- 2 small Thai chiles or 2 small serrano chilies, chopped
- 1⁄2 cup grated unsweetened coconut (fresh, dried or frozen)
- 4 inches piece lemongrass (tender center only, sliced 1/4 inch thick)
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 1⁄2 teaspoon salt
- 1 1⁄2 lbs firm white fish fillets, cut into 1 inch chunks
- salt, to taste
- pepper, to taste
- 2 tablespoons coconut oil or 2 tablespoons vegetable oil
- 2 cups chicken broth or 2 cups vegetable broth or 2 cups water
- 3 -4 scallions, thinly sliced
- lime wedge
- Sauce: place all sauce ingredients into blender or food processor. Quickly process to make a smooth, thick puree, adding a little ice water, if necessary. Taste and adjust seasoning, it should be quite spicy.
- Fish: Season lightly with salt and pepper.
- Heat the oil in a wide deep pan over medium heat.
- Add the fish and fry lightly for one minute on one side; flip the fish and raise the heat to medium high.
- Add the broth and half of the green sauce, cover and cook for two minutes, or just until the fish is opaque throughout.
- Gently stir in the remaining green sauce.
- Taste the broth and adjust the salt if necessary.
- Ladle the stew into bowls, sprinkle with the scallions, and serve with lime wedges.