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Awesome Asian fish stew
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Total Time:
45 minutes
Versatile and flavorful seafood dish with customizable heat levels using various chili options.
Ingredients:
  • 2 limes
  • 300-350 g jasmine or basmati rice
  • 1-2 tablespoons sesame oil
  • 1 x 400 ml tin of light coconut milk
  • 250 ml organic chicken stock
  • 5-6 dried Bird's eye chillies
  • 400 g monkfish, from sustainable sources
  • 8 queen scallops or 4 large scallops, from sustainable sources
  • 4 langoustines, cleaned, from sustainable sources
  • low-salt soy sauce
  • 2 thumb-sized pieces of ginger
  • 4 cloves of garlic
  • 2 fresh sweet mild red chillies
  • 2 lemongrass stalks
  • ½ bunch of fresh coriander
  • 8 kaffir lime leaves
  • 1 teaspoon sweet chilli powder
  • 2 tablespoons groundnut oil
Instructions:
  • To prepare the spice paste, peel and chop the ginger and garlic, then chop the chillies, lemongrass, and coriander (including the stalks). Combine all paste ingredients in a pestle and mortar or blender, and blend until a thick, aromatic paste forms. Next, bring a large pot of water to a boil. Add lime zest and rice, cooking until the grains are active. Boil for 5 minutes, drain the rice in a sieve. Add 2.5cm of water to the pot, bring to a simmer, then cover the rice-covered sieve with foil, cooking for 8 minutes or until tender. In another pot over medium heat, add sesame oil followed by the spice paste, frying for a minute to enhance flavors. Stir in coconut milk, chicken stock, lime juice, and whole dried chillies. Bring to a boil, simmer for 5 minutes. Cut monkfish into 1cm slices, halve scallops, and add langoustines to the pot, cooking for 3 minutes. Incorporate fish and scallops, cooking for an additional 3 minutes until they are done. Once the fish and langoustines are cooked through, remove from heat, season with soy sauce to taste, then serve the stew over rice in bowls, ensuring each serving includes a langoustine and seafood pieces. Be cautious with dried chillies if you're not a fan of extra heat.

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