Is fish on regular rotation in your house? If not, it absolutely should be for many many reasons. This Pan Fried Fish is the perfect recipe to try whether you’re a fish-newbie or a seasoned fish-pro.
Active Time: 50 mins | Total Time: 1hr 35mins | Serves: 4-6
- 450g skinless monk fillet, cut into 1-inch chunks
- 3 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 1 onion, quartered and thinly sliced (about 1 1/4 cups)
- 2 serrano chiles, seeded and minced (2 1/2 tablespoons)
- 6 garlic cloves, minced (about 3 tablespoons)
- 1/4 cup finely chopped cilantro, plus more for garnish
- 2 tablespoons tomato paste
- 3 cups bottled clam juice
- 1 cup unsweetened coconut milk
- 450g medium prawns, shelled and deveined
- 450g mussels, whole, half shell
- 2 tablespoons natural cashew butter
In a medium bowl, toss the fish with 1 tablespoon of the lime juice. Cover and refrigerate for 1 hour. Drain and pat dry.
In a large pot, heat the oil until shimmering. Add the fish in a single layer and brown on one side only over moderately high heat, about 1 1/2 minutes. Transfer to a plate.
Add the onion, chiles, garlic and the 1/4 cup chopped cilantro to the pot and cook, stirring, until the onion is translucent, about 1 minute. Stir in the tomato paste, coating the vegetables. Add the clam juice and scrape up any browned bits on the bottom of the pot. Bring to a boil, then reduce the heat to moderate and simmer for 4 minutes. Pour in the coconut milk and simmer until thickened slightly, about 3 minutes.
Whisk the cashew butter with 2 tablespoons of hot water, then stir it into the stew. Add the remaining 2 tablespoons of lime juice and season with salt. Transfer the stew to bowls, garnish with cilantro and serve.