Yield: 6 Servings
|18 ounces||Coconut milk|
|18 ounces||Fish stock|
|2||Stalks lemongrass; sliced|
|1 medium||Shallot; chopped|
|2||Cloves garlic; chopped|
|¼ cup||Cilantro; chopped|
|2||Inches ginger root; chopped|
|2 larges||Limes; juice of|
|3 larges||Shitake mushrooms; sliced|
|¼ cup||Corn starch|
|12||Shrimp; size 16-20|
|12 ounces||Your favorite fish; cubed|
Garnishes: cilantro sprigs, sesame seeds, chili oil.
Combine first 10 ingredients in a shallow saucepan and bring to a boil.
Once mixture is at a boil, reduce temperature and simmer for 15 minutes.
Mix corn starch and water together and slowly add to the simmering mixture, whisking constantly. Allow contents to simmer for another 5 minutes. Pour broth mixture through a fine strainer and return to pan.
Bring broth back to a simmer and add fresh seafood. Cook until seafood is just done and shellfish have opened. Be sure not to overcook To serve, portion seafood amongst 6 bowls an dladle broth over. Garnish with the cilantro sprigs, sesame seeds and chili oil.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted by Brenda Adams <adamsfmle@...> Recipe by: Inn at Ludlow Bay, Port Ludlow, Wash.