Thai Fish Stir-fry recipe
information
This is a substantial dish, best served with crusty bread, for mopping up all the spicy juices.
ingredients
675 g (1 1/2 lb) mixed seafood, such as red snapper and cod, filleted and skinned, and raw prawn tails
300 ml (1/2 pint) 1 1/4 cups coconut milk
15 ml (1 tbsp) vegetable oil
salt and ground black pepper
crusty bread, to serve
300 ml (1/2 pint) 1 1/4 cups coconut milk
15 ml (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
5 cm (2 in) fresh root ginger, peeled and sliced
5 cm (2 in) lemon grass stalk, outer leaf discarded, roughly sliced
5 cm (2 in) piece galangal peeled and sliced
6 blanched almonds, chopped
2.5 ml (1/2 tsp) turmeric
2.5 ml (1/2 tsp) salt
1 onion, roughly chopped
5 cm (2 in) fresh root ginger, peeled and sliced
5 cm (2 in) lemon grass stalk, outer leaf discarded, roughly sliced
5 cm (2 in) piece galangal peeled and sliced
6 blanched almonds, chopped
2.5 ml (1/2 tsp) turmeric
2.5 ml (1/2 tsp) salt
method
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 45 ml (3 tbsp) of the coconut milk. Process until smooth.
3. Heat a 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.
Galangal, also spelt galingale, is a rhizome from the same family as ginger, with a similar but milder flavour. It is peeled and sliced, chopped or grated in the same way as root ginger. It is an important spice in South-east Asian cooking, particularly in Indonesia, Malaysia and Thailand.
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 45 ml (3 tbsp) of the coconut milk. Process until smooth.
3. Heat a 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.
Galangal, also spelt galingale, is a rhizome from the same family as ginger, with a similar but milder flavour. It is peeled and sliced, chopped or grated in the same way as root ginger. It is an important spice in South-east Asian cooking, particularly in Indonesia, Malaysia and Thailand.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
