| Ingredients | Direction |
|---|---|
| 1 tbsp vegetable or peanut oil 3 shallots, chopped finely 1-inch piece fresh galangal, peeled and sliced thinly 2 garlic cloves, chopped finely 1-3/4 cups canned coconut milk 2 lemongrass stalks, snapped in half 4 tbsp fish sauce 2 tbsp chili sauce 8 oz uncooked jumbo shrimp, shelled 8 oz baby squid, cleaned and sliced thickly 8 oz salmon fillet, skinned and cut into chunks 6 oz tuna steak, cut into chunks 8 oz fresh mussels, scrubbed and debearded fresh Chinese chives, to garnish boiled rice, to serve |
1. Heat the oil in a large wok and stir-fry the shallots, galangal, and garlic for 1-2 minutes, until they start to soften. Add the coconut milk, lemongrass, fish sauce, and chili sauce. Bring to a boil, reduce the heat, and let simmer for 1-2 minutes. 2. Add the prepared shrimp, squid, salmon, and tuna, and let simmer for 3-4 minutes, until the shrimp have turned pink and the fish is cooked. 3. Add the mussels to the wok and cover with a lid. Let simmer for 1-2 minutes, until they have opened. Discard any mussels that remain closed. Garnish with Chinese chives and serve immediately with rice. |