Making Coconut Fish Stew With Basil and Lemongrass

Makes 4 servings

The ingredients:

1 tablespoon vegetable oil
2 shallots, thinly sliced
1 medium Zucchini cut into disks and then quartered
1 pkg of Oyster Mushrooms removed from base and separated
1 small garlic clove, minced
2 1/2 cups chicken stock
1 (13.5-ounce) can coconut milk
1 lemongrass stalk, finely chopped
1 jalapeno 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 seafood, such as snapper or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp and/or scallops, or a combination

2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
Freshly squeezed lime juice to taste
Cooked rice, for serving (optional — the author particularly like sticky rice, I did not use any rice and it was fine.)

Heat the oil in a medium pot over medium heat. Add the shallots and garlic and cook, stirring, until the shallots are softened, 3 to 5 minutes. Stir in the stock, coconut milk, lemongrass, jalapeno pepper, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.

Stir in the seafood, mushrooms, zucchini and herbs. Cook 2 to 3 minutes, stirring regularly. Put on lowest heat and let simmer while setting table, etc.

Stir in the lime juice and serve with rice, if desired.