Spiced Fish and Shrimp

Name: Spiced Fish and Shrimp
Ingredients: 1 small onion, roughly chopped; 2 garlic cloves, crushed and peeled; 1 oz (30g) dried shrimp; 2 fresh hot red chiles, seeded and roughly chopped; 1 tsp shrimp paste; 1/2 cup plus 5 tbsp peanut oil; 1 red onion, peeled and thinly sliced; 1 red bell pepper, seeded and chopped; 1 green bell pepper, seeded and chopped; 1 cup canned baby corn; 12 oz (350g) firm white fish fillets, such as monkfish, skinned and cut into bite-size pieces; 16 large shrimp, peeled and deveined; Hot cooked rice noodles, to serve

13 ingredients

15 steps

Ingredients

1 small onion, roughly chopped
2 garlic cloves, crushed and peeled
1 oz (30g) dried shrimp
2 fresh hot red chiles, seeded and roughly chopped
1 tsp shrimp paste
1/2 cup plus 5 tbsp peanut oil
1 red onion, peeled and thinly sliced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 cup canned baby corn
12 oz (350g) firm white fish fillets, such as monkfish, skinned and cut into bite-size pieces
16 large shrimp, peeled and deveined
Hot cooked rice noodles, to serve

Directions

1

Puree the onion, garlic, dried shrimp, chiles, and shrimp paste in a blender.
2

Add 1/2 cup of the oil and process until smooth.
3

Heat 2 tbsp oil in a wok over medium-low heat.
4

Add the onion mixture and cook, stirring often, about 10 minutes, or until relatively dry.
5

Transfer to a bowl.
6

Wipe out the wok.
7

Add 2 tbsp oil and heat over high heat.
8

Add the onion and stir-fry for 1 minute.
9

Add the red and green peppers and stir-fry for 3 minutes.
10

Add the baby corn and stir-fry for 1 minute more, until the vegetables are crisp-tender.
11

Transfer to a plate.
12

Add the remaining 1 tbsp of oil to the wok and heat.
13

Add the fish and shrimp and stir-fry for 2 minutes, or until opaque.
14

Return the onion mixture and vegetables to the wok and stir-fry about 1 minute.
15

Serve hot.