Spiced Fish and Shrimp

A fine example of the Nonya cuisine of Singapore.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Review now

Seafood

Asian

Main Course

Ingredients

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

directions

Prep: 5 min Total: 15 min (Quick)

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Puree the onion, garlic, dried shrimp, chiles, and shrimp paste in a blender. Add 1/2 cup of the oil and process until smooth.
2
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.
3
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.
4
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.

Chime In

iVillage

Spiced Fish and Shrimp

Ingredients

directions