1snapper fillet (300gm) or other firm white-fleshed fish fillet2green blue swimmer crabs (about 200gm each)4golden shallots, coarsely chopped 5 cm(25gm) piece of ginger, coarsely chopped2garlic cloves, crushed1lemongrass stalk, white part only, thinly sliced1small red chilli, finely chopped or to taste2 tbspolive oil4ripe tomatoes, coarsely chopped6green prawns, peeled, head and tail intact, cleaned750 ml(3 cups) fish stock250 ml(1 cup) coconut cream1 tbspfish sauce, or to taste2limes, juice only (or to taste)To serve:1 bunch coriander, coarsely chopped
Cut fish into bite-sized pieces and set aside. Remove outside shell and gills of crab (discard), rinse crab and cut into quarters, set aside.
Pound shallot, ginger, garlic, lemongrass and chilli in a mortar and pestle to a fine paste. Heat olive oil in a wide saucepan over medium heat, add shallot paste and sweat until soft and fragrant (4-5 minutes). Add tomato and crab, cook for 2-3 minutes, add fish, prawns and stock (enough to half-cover the seafood), then reduce heat to very low and simmer, covered, until seafood is just cooked through (6-8 minutes). Add coconut cream, then season to taste with fish sauce, lime juice and salt. Serve immediately scattered with coriander.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.