Spiced Fish and Shrimp
A fine example of the Nonya cuisine of Singapore
Good with broccoli and snow peas in oyster sauce.
Preparation Time30 min
Preparation Time - Text30 mins
Cooking Time20 min
Cooking Time - Text20
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturehot & spicy, savory
- 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
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.
2008 Dorling Kindersley