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Spiced Fish and Shrimp

Updated February 23, 2016
(1 Votes)

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A fine example of the Nonya cuisine of Singapore

Good with broccoli and snow peas in oyster sauce.

Makes4 servings

Preparation Time30 min

Preparation Time - Text30 mins

Cooking Time20 min

Cooking Time - Text20

Cooking Methodstir-frying

CostModerate

Moderate

Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationmain course

Equipmentwok

Mealdinner, lunch

Moodadventurous

Taste and Texturehot & spicy, savory

Ingredients

  • 1 small onion, roughly chopped
  • 2 garlic cloves, crushed and peeled
  • 1 oz (30g) dried shrimp
  • 2 fresh hot red chiles, seeded and roughly chopped
  • 1 tsp shrimp paste
  • ½ cup plus 5 tbsp peanut oil
  • 1 red onion, peeled and thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 cup canned baby corn
  • 12 oz (350g) firm white fish fillets, such as monkfish, skinned and cut into bite-size pieces
  • 16 large shrimp, peeled and deveined
  • Hot cooked rice noodles, to serve

Instructions

Purèe the onion, garlic, dried shrimp, chiles, and shrimp paste in a blender. Add ½ cup of the oil and process until smooth.

Heat 2 tbsp oil in a wok over medium-low heat. Add the onion mixture and cook, stirring often, about 10 minutes, or until relatively dry. Transfer to a bowl.

Wipe out the wok. Add 2 tbsp oil and heat over high heat. Add the onion and stir-fry for 1 minute. Add the red and green peppers and stir-fry for 3 minutes. Add the baby corn and stir-fry for 1 minute more, until the vegetables are crisp-tender. Transfer to a plate.

Add the remaining 1 tbsp of oil to the wok and heat. Add the fish and shrimp and stir-fry for 2 minutes, or until opaque. Return the onion mixture and vegetables to the wok and stir-fry about 1 minute. Serve hot.

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