- for 4 people
4 smallish white firm fish fillets (ling, snapper, swordfish all work really well) leave whole or cut in half if big
32 prawns (6 per person) This can be a mix of shelled and whole prawns
1 red onion, cut into wedges
4 garlic cloves, minced
1/2 green capsicum, thinly sliced
1/2 red capsicum, thinly sliced
1 c fish or chicken stock
400g tin tomato, chopped
1 tbs chili paste or flakes
1 tbs paprika
1 tsp smoked paprika
2 tsp sugar
1 lime, juiced
200ml coconut milk
1/2 c coriander leaf, roughly chopped
1 red chili, finely sliced
Cook the onion gently in a little oil for about 10 mins then add the garlic and capsicums, cook for another 3 mins. Remove and set aside
Turn the heat up and add the prawns in batches, quickly brown and then set aside. Brown the fish, quickly and then set aside. You aren’t looking to cook them through, just to brown them as they get cooked again at the end.
De-glaze the pan/wok with the stock then add the tomatoes, bring to the boil and then reduce to a simmer.
Add the chili paste, both paprika’s, the lime juice and sugar, stir to combine
Pour in the coconut milk and bring back to a simmer
Add the fish and prawns and heat through. Throw in the coriander.
Serve with rice or a crispy bread on the side and sprinkle with the sliced chili