Ingredients Edit

Directions Edit

  1. Cut the fillets into 2 cm cubes.
  2. Peel and de-vein the shrimps.
  3. Heat the cooking oil in a large pan.
  4. Added the ginger, lemon grass, chile and onion and stir over medium heat for 5 minutes or until the onion is golden.
  5. Add the tomatoes to the pan and cook for 3 minutes.
  6. Stir in the fish stock, water, lime leaves, pineapple, tamarind, palm sugar, lime juice and sauce.
  7. Cover and bring to the boil, reduce heat and simmer for 15 minutes.
  8. Add the fillets, shrimps and coriander to the pan and simmer for 10 minutes or until the seafood is tender.
  9. Serve immediately.

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