Seafood in Coconut Milk (4)

An Indonesian recipe originating from the Bumbu Bali restaurant in Bali and published in Rick Stein’s ” Far Eastern Odyssey”.

Seafood in Coconut Milk (4)
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Seafood in Coconut Milk (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Cut the fish into 3-4 cm chunks. Slit the body pouches of the squid along one side, open them out flat and score the inside with the tip of a sharp knife into a fine diamond pattern. Cut lengthways into 4 wide strips and then each strip across into three pieces. Score the fins in the same way. Separate the tentacles into pairs.
  2. Put the fish and squid into a shallow bowl with the peeled prawns and sprinkle with 1/2 tsp salt, some pepper and the lime juice. Mix together well, then add half the spice paste and rub it well all over the pieces of seafood.
  3. Heat the oil in a large, deep frying pan over a medium heat. Add the remaining spice paste and fry gently for 2-3 minutes until it starts to smell fragrant. Add the kaffir lime leaves, lemongrass and stock and simmer for one minute.
  4. Add the pieces of fish ( not the squid or prawns) to the pan and leave to cook for 1 minute, then turn over and cook for a further minute. Add the coconut milk to the pan together with the squid and prawns. Simmer for 2 minutes until all the seafood is just cooked. Season to taste with a little more salt and some lime juice if wished. Serve immediately.
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