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Description: This is a substantial dish, best served with crusty bread, for mopping up all the spicy juices.
Servings: 4 servings
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Tags:
Fish, Stir-Fry |
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Ingredients for Thai Fish Stir-Fry
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 675g mixed seafood, such as red snapper and cod, filleted and skinned, and raw prawn tails
300ml coconut milk
1 tbsp vegetable oil
salt and ground black pepper
crusty bread, to serve
For the sauce:
2 large red fresh chillies
1 onion, roughly chopped
5cm fresh root ginger, peeled and sliced
5cm lemon grass stalk, outer leaf discarded, roughly sliced
5cm piece galangal peeled and sliced
6 blanched almons, chopped
½ tsp turmeric
½ tsp salt
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Directions for Thai Fish Stir-Fry
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Cooking Tip
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Galangal, also spelt galingale, is a rhizome from the same family as ginger. It is peeled and sliced, chopped or grated in the same way as root ginger. It is important spice in South-east Asian cooking, particularly in Indonesia, Malaysia and Thailand.
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1. Cut the filleted fish into large chunks. Peel the prawns, keeping their tails intact. 2. To make the sauce, carefully remove the seeds from the chillies and chop the flesh roughly. Put the chillies and the other sauce
ingredients in a food processor or blender with 3 tbsp of the coconut milk. Process until smooth. 3. Heat the wok, then add the oil. When the oil is hot, stir-fry the seafood for 2-3 minutes, then remove. 4. Add the sauce and the remaining coconut milk to the wok, then return the seafood. Bring to the boil, season well and serve with crusty bread.
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