Coconut Fish Stew With Basil and Lemon Grass
1 tablespoon vegetable oil
2 shallots, thinly sliced
1 small garlic clove, minced
2 1/2 cups chicken stock
1 13.5-ounce can coconut milk
1 lemon grass stalk, finely chopped
1 jalapeņo pepper, seeded, if desired, and thinly sliced
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon light brown sugar
3/4 teaspoon salt
Finely grated zest of 1 lime
3/4 pound snapper or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp, scallops or a combination
2 tablespoons chopped cilantro
2 tablespoons chopped fresh basil
Fresh lime juice, to taste
Cooked rice, for serving (optional).
Heat
oil in a medium pot over medium heat. Add shallots and garlic and cook,
stirring, until shallots are softened, 3 to 5 minutes. Stir in stock,
coconut milk, lemon grass, jalapeņo, vinegar, fish sauce, sugar, salt
and lime zest. Simmer for 10 minutes.
Stir in seafood and
herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with
rice if desired. (Note: without rice it’s more soup than stew.)
Time: 20 minutes
Yield: 2 servings
From
The New York Times (March 19, 2008)