Celiac.com 04/16/2015 - In my travels through southeast Asia, I have eaten many a fish or seafood stew. This recipe tries to evoke those flavors.
The basil, mint and cilantro give the sauce a verdant green hue.
- 1 cup basil leaves
- 1½ cups cilantro
- â…“ chopped fresh mint leaves
- 3 garlic cloves
- 2-2½-inch chunk of fresh ginger, peeled, sliced
- 4-inch long piece of lemongrass, the tender, center part
- 1 tablespoon gluten-free fish sauce (I use Squid brand)
- 1 tablespoon sugar
- 1 teaspoon salt
- ¾ pound firm white fish, cut into chunks
- ½ pound fresh squid, cut into rings
- ½ pound shrimp, cleaned and deveined
First, make the green sauce by putting the garlic, basil, mint, cilantro, lemongrass, ginger, chilies, fish sauce, sugar and salt into a blender or food processor and mixing into a paste.
Add cold water as needed, but you want the mixture to be pretty thick and pasty.
Next, heat oil in a deep sauté pan.
Season fish chunks with salt and pepper and add to the hot oil.
Cook fish for about a minute on first side. Increase heat and turn fish to cook other side for about 1 minute more.
Add broth and half of the paste mixture.
Cover and cook for a couple minutes longer, until fish is fully cooked.
Add remaining sauce and stir gently until dissolved.
Add more broth, salt, or water to taste.
Serve over white rice with a side of steamed vegetables for a lean, healthy, delicious meal.
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