Asian Fish Stew

A friend invited me over for dinner one night and served this stew.  It was so yummy I asked for the recipe before leaving for home, then proceeded to sit on it for 6 months.  So now that it’s cold and rainy, this soup has been on my mind.  I made a big pot of it last night.  Paired it with steamed green beans and red wine.  It was everything I remembered it to be and I can’t wait to get home and grab a bowl tonight.

Oh, and I forgot the lime.  I’m always forgetting something…

Ingredients:

  • 2 garlic cloves, minced
  • 1 tablespoon chopped ginger
  • 1-2 jalapeno peppers, sliced
  • 1 small red onion, chopped
  • 1 tablespoon ground coriander
  • 1 1/2 tablespoons ground cumin
  • 1 teaspoon curry powder
  • 2 tablespoons chopped fresh cilantro
  • 1 can light coconut milk
  • 1 can diced tomatoes
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • 1.5 pounds tilapia filets (3-4)
  • 1/2 lb shrimp (about 8 large)

Directions:

  1. Saute garlic, ginger, jalapeno pepper, and red onion in 1 tablespoon olive oil until softened.
  2. Add coriander, cumin, curry powder, cilantro, coconut milk, tomatoes, fish sauce, and lime.  Turn heat to medium low and let come to a slow boil.
  3. Cut tilapia into large pieces (about 5 per filet) and add to boiling pot, pushing down so the liquid covers it.
  4. Once fish is cooked, add raw shrimp.  Cover and simmer until the shrimp are cooked.
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One Comment

  1. Honest
    Posted November 3, 2009 at 2:20 pm | Permalink | Reply

    Yummy 🙂

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