Chunks of swordfish and tofu cooked with a Vietnamese blend of lime juice, fish sauce and hot peppers make this a unique and refreshing stew. A medium-firm tofu works best here.
Amazing Seafood Recipes
5 tablespoons lime juice, from about 4 limes
3 tablespoons Asian fish sauce (nam pla or nuoc mam)
6 scallions including green tops, cut into thin slices
1 jalape&ño pepper, seeds and ribs removed, chopped
2 cups water
4 carrots, cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh dill
5 radishes, shredded
2 tablespoons chopped fresh cilantro
How to Make It
In a glass or stainless-steel bowl, combine 2 tablespoons of the lime juice, 1 tablespoon of the fish sauce, half the scallions, 1/2 teaspoon of the vinegar, the turmeric, 1/2 teaspoon of the sugar and 1 teaspoon of the anchovy paste. Add the fish and stir to coat. Let sit for 1 hour, stirring once or twice.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the tofu. Brown on all sides, about 4 minutes in all, and remove. Drain the fish, reserving the marinade. Pat the fish dry with paper towels. Add half the fish to the pan. Brown on all sides, about 4 minutes in all, and remove. Heat the remaining tablespoon oil and brown the rest of the fish. Remove.
In a blender, puree 1/2 cup of the macadamia nuts with the remaining 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 teaspoon vinegar, 2 teaspoons sugar and 2 teaspoons anchovy paste, the garlic and jalapeño.
In a medium saucepan, bring the 2 cups water and the carrots to a boil. Cook, partially covered, for 6 minutes. Stir in the reserved marinade and the pureed nut mixture. Add the tofu, fish, the remaining scallions and the dill. Bring to a simmer over moderate heat. Reduce the heat and simmer, covered, until the fish is just done, 2 to 3 minutes.
Serve topped with the remaining 1/4 cup macadamia nuts, the radishes and cilantro.
Asian fish sauce is available at Asian markets.
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