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1 tablespoon vegetable oil
2 shallots, thinly sliced
1 small garlic clove, minced
2 ½ cups chicken stock
1 13.5-ounce can coconut milk
1 lemongrass stalk, finely chopped
1 jalapeño pepper, seeded, if desired, and thinly sliced
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon light brown sugar
¾ teaspoon salt
Finely grated zest of 1 lime
¾ pound opah or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp, scallops or a combination
2 tablespoons chopped cilantro
2 tablespoons chopped fresh basil
Fresh lime juice, to taste
Cooked rice, for serving (optional)
Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes.
Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
Stir in opah and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it’s more soup than stew.)
Author: NYT Cooking
Total Time: 20 minutes
Yield: 2 servings