3 tablespoons of lemongrass (only the white part), fine chopped
3 small red chillies, fine lyanes
2 onions, chopped
4 medium tomatoes, bare, seedless and chopped
3 cups (750 ml) good quality fish broth
3 cups (750 ml) water
4 kaffir lime leaves, cut into julienne
1 Cup (160 g) fresh pineapple, minced
1 tablespoon of tamarind concentrate
1 tablespoon of palm sugar, grated
2 tablespoons of lime juice
1 spoonful of fish sauce
500 g of white fish fillets, cut into little
500 g of big prawns, peeled
2 tablespoons of fresh coriander, chopped
Heat the oil in a large saucepan, pour the ginger, lemon grass, chilli and onion and sauté over medium heat 5 minutes or until the onion is golden brown.
Stir in the tomato and let it cook some 3 minutes. Add fish broth, cl water, kaffir lime leaves, pineapple, tamarind, palm sugar, lime juice v fish sauce; cover and bring it to the boil. Reduce the heat and let it continue to cook others 15 minutes.
Put the fish, shrimp and coriander in the casserole and let them cook for 10 minutes or until the seafood is tender and at its point.
The broth for this recipe can be prepared several days in the morning if it is kept frozen in an airtight container.
Buy tamarind concentrate and palm sugar from stores specializing in Asian products.
Recipes easy to https://recetasdecocinafaciles.NET /