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| 2 Esslöffel | vegetable oil |
| 1 mittel | Onion chopped |
| 1 | Cloves garlic chopped |
| 1 | Piece fresh ginger; 1" cube |
| 2 | Stalks lemongrass; if available, minced |
| 1 | Jalapeno or serrano chili pepper; chopped |
| 1 Tasse | white wine dry |
| 2 1/2 Tasse | Fish stock or clam juice |
| 2 1/2 Teelöffel | Fish sauce nam pla |
| 1/2 x ca. 450 g | Firm-fleshed white fish; such as halibut |
| 1/2 x ca. 450 g | Large peeled shrimp |
| 1/2 x ca. 450 g | Sea Scallops |
| 1/3 Tasse | Unsweetened coconut milk |
| 1 gross | tomato diced |
| 1/2 Tasse | Mixed chopped fresh herbs; such as mint, cilantro and basil |
| 4 | Lime wedges |
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1. Heat oil in a 4-quart saucepan over medium-high heat. Add onion, garlic, ginger, lemongrass and chili; cook, stirring often, until onion begins to soften, 4 minutes. Add wine; heat to a boil. Add stock or juice and fish sauce. Heat to a boil; reduce heat and simmer 5 minutes.
2. Add fish, shrimp and scallops; cook gently, just until fish is cooked through, 3 to 4 minutes. Just before it is done, stir in coconut milk and tomato. Remove from heat and serve with a sprinkling of herbs and lime wedges.
alt. Creative-cook and alt. Creative-cooking by Judi M. Phelps.
Internet: jphelps@shell. Portal. Com, jphelps@best. Com, or juphelps@delphi. Com
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