Dinner tonight: Malay fish stew

Braising is an ideal method for keeping fish moist and succulent. When the simmering liquid includes coconut milk, you get an infusion of intoxicating tropical aroma as well. Serve this Malay stew with noodles or rice to soak up the fragrant broth.

Preparation time 15 minutes

Cooking time 20 minutes

Serves 4

• 15 ml (1 tbsp) sunflower oil
• 4 scallions, chopped
• 1 red chili pepper, seeded and sliced (wear gloves when handling)
• 2 celery stalks, sliced
• 1 red pepper, seeded and sliced
• 1 garlic clove, crushed
• 2 ml (1/2 tsp) fennel seeds
• 10 ml (2 tsp) ground coriander
• 2 ml (1/2 tsp) ground cumin
• 1 ml (1/4 tsp) turmeric
• 1 can (400 g/14 1/2 oz) chopped tomatoes, with juice
• 125 ml (1/2 c) coconut milk
• 300 ml (1 1/4 c) fish stock, preferably homemade
• 30 ml (2 tbsp) fish sauce or light soy sauce
• 1 can (175 g/6 oz) sliced bamboo shoots, drained
• 750 g (1 1/2 lb) thick skinless white fish fillet, such as cod or haddock, cut into chunks
• 16 tiger shrimp, peeled and deveined
• Juice of 1/2 lime
• 2 scallions, chopped
• 15 ml (1 tbsp) chopped fresh cilantro

1. In a large nonstick skillet over medium heat, heat the oil. Add the scallions, chili pepper, celery and red pepper, and sauté until the vegetables are slightly softened, about five minutes.
2. Stir in the garlic, fennel seeds, coriander, cumin and turmeric and sauté until fragrant, one minute.
3. Add the tomatoes with juice, coconut milk, stock and fish sauce or soy sauce. Bring to a boil, reduce the heat and simmer, covered, for five minutes.
4. Stir in the bamboo shoots, fish and shrimp. Simmer, covered, until the fish flakes easily with a fork and the shrimp are pink and cooked through, about five minutes.
5. Stir in the lime juice. Sprinkle with chopped scallions and cilantro before serving.

Don't be tempted to cook fish stock longer than the recipe indicates, as that risks making the stock taste bitter. Simmer fish stock for 25 minutes, then let it stand for another five or 10 minutes.

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