Lemongrass Seafood Stew Recipes

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COCONUT FISH STEW WITH BASIL AND LEMONGRASS



Coconut Fish Stew With Basil and Lemongrass image

This stew is profoundly flavored and nuanced, with pungent notes of herbs, lime and saline fish sauce softened by the coconut milk, supple seafood and rice.

Provided by Melissa Clark

Categories     for two, soups and stews, main course

Time 20m

Yield 2 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
2 shallots, thinly sliced
1 small garlic clove, minced
2 1/2 cups chicken stock
1 13.5-ounce can coconut milk
1 lemongrass stalk, finely chopped
1 jalapeño pepper, seeded, if desired, and thinly sliced
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon light brown sugar
3/4 teaspoon salt
Finely grated zest of 1 lime
3/4 pound snapper or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp, scallops or a combination
2 tablespoons chopped cilantro
2 tablespoons chopped fresh basil
Fresh lime juice, to taste
Cooked rice, for serving (optional)

Steps:

  • Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
  • Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)

Nutrition Facts : @context http, Calories 755, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 38 grams, Sodium 1891 milligrams, Sugar 15 grams, TransFat 0 grams

LEMONGRASS SEAFOOD STEW



Lemongrass Seafood Stew image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 16

2 tablespoons vegetable oil
1 white onion or 2 small shallots, thinly sliced
2 cloves garlic, thinly sliced
4 plum tomatoes, coarsely chopped
2 tablespoons fish sauce
2 stalks lemongrass, cut into 3-inch pieces and bruised with the back of a knife
1 medium serrano pepper, thinly sliced into rings, or a large pinch of crushed red-pepper flakes
2 cups Homemade Chicken Stock, or low-sodium canned
1 cup water
1/2 pound large shrimp, peeled and deveined
1/2 pound skinless red snapper fillets, cut into large chunks
1/2 pound mussels, scrubbed well
1/3 cup coarsely chopped cilantro, plus sprigs for garnish
Cooked jasmine rice, for serving
1/4 to 1/2 English cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1/2 to 1 cup)
Lime wedges, for serving

Steps:

  • In a medium stockpot, heat oil over medium heat. Add onion and garlic, and cook, stirring, until translucent but not brown, about 2 minutes. Stir in tomatoes, fish sauce, lemongrass, and serrano pepper, and cook for 2 minutes.
  • Add stock and water. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
  • Add shrimp, fish, mussels, and the cilantro. Cover, and cook just until fish is opaque and mussels open, 2 to 3 minutes. Ladle over rice, and garnish with diced cucumber and a wedge of lime.

LEMONGRASS SEAFOOD CURRY



Lemongrass Seafood Curry image

This dish is SO simple to make, and the flavors are really exotic! I buy a brand of curry paste at an Asian market near my home. The brand is called "Maesri" and it comes in small, 4 oz cans, which is about 4 tbsp. I recommend using anywhere from one QUARTER to one HALF that amount if you are not used to it spicy!!! The Maesri brand makes many different types of canned curry pastes. Some are marked simply "red", "green" and even "yellow". I've become quite fond of one of their red curry pastes called "prik khing"; prik meaning chile pepper and khing meaning garlic. This particular flavor has a bit more "heat" than the regular red curry paste

Provided by Kozmic Blues

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon peanut oil
2 cloves garlic, thinly sliced
1 stalk lemongrass, peeled and cut into 1 inch pieces
1 red bell pepper, sliced into strips
1 (8 ounce) can bamboo shoots, drained
2 -4 tablespoons red curry paste
2 -3 tablespoons fish sauce
1 1/2 lbs scallops or 1 1/2 lbs fish fillets
1 (14 ounce) can thai kitchen light coconut milk
1/2 cup fresh basil leaf, shredded
1/2 cup fresh cilantro, chopped
basmati rice, for serving

Steps:

  • Heat peanut oil in a large sauté pan over medium heat.
  • Add garlic and lemongrass pieces until fragrant and golden.
  • Add red bell pepper strips and sauté for about 30 seconds - 1 minute, just until slightly tender.
  • Add the can of bamboo shoots and 1-4 tbsp curry paste, (depending on how hot you like it), as well as the fish sauce.
  • Mix around in pan to coat everything evenly with paste.
  • Shake can of coconut milk well, open, and slowly add it to the pan.
  • Bring liquid to a simmer for about 4-5 minutes, to let the lemongrass release its flavor.
  • Next, add 1-½ lbs of the seafood of your choice.
  • Cover and simmer for about 5 minutes or until seafood is cooked through.
  • If you can, try and remove the lemongrass pieces before serving, they are a bit woody.
  • Before serving, toss with shredded basil and chopped cilantro.
  • Serve in bowls over basmati rice.

SEAFOOD WITH LEMONGRASS



Seafood With Lemongrass image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 10m

Yield Four to six servings

Number Of Ingredients 12

2 tablespoons lemon juice
2 tablespoons fish sauce
1/2 teaspoon chili powder
1/2 teaspoon sugar
2 tablespoons chicken stock or fish broth
1 1/2 pounds whole bay scallops or quartered sea scallops (see note)
1 kaffir lime leaf, finely slivered
1 stalk lemongrass, crushed and minced
1 shallot, finely minced
1 scallion, cut on the diagonal in 1-inch slices
1 teaspoon finely minced fresh coriander leaves
Boston lettuce leaves

Steps:

  • Place the lemon juice, fish sauce, chili powder, sugar and chicken stock or fish broth in a saute pan and bring to a boil. Add the scallops and cook over high heat, stirring for about 3 minutes or until the scallops are opaque. The liquid should be considerably reduced.
  • Add the lime leaf, lemongrass, shallot and scallion slices and cook for about a minute, stirring continuously. Put in the coriander and toss the mixture briefly.
  • Serve immediately on a bed of lettuce leaves.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 15 grams, SaturatedFat 0 grams, Sodium 931 milligrams, Sugar 2 grams, TransFat 0 grams

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