- 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 1/2 teaspoons rice-wine or white-wine vinegar
- 3/4 teaspoon turmeric
- 2 1/2 teaspoons sugar
- 1 tablespoon anchovy paste
- 2 pounds swordfish steaks, 2 inches thick, skinned, cut into 2-inch chunks
- 2 tablespoons cooking oil
- 1 pound tofu, cut into 1-inch cubes
- 3/4 cup macadamia or cashew nuts, chopped
- 4 cloves garlic, crushed
- 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 this recipe
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.
A fresh, aggressively flavored Sauvignon Blanc from Sancerre in France or from New Zealand will complement the pronounced flavors of the dill, anchovies, fish sauce and radishes in this stew without being overwhelmed by them.