Source:Julie O’Hara on NPR
Prep Time:60+ Minutes
Servings:4
Well, we do not own a clay pot so we made this in our oven-proof kitchenware and it was still phenomenal. This is really easy to make and most of the cooking time is actually in the oven. I like tilapia because its sustainable (well, so far at least), cheap and tasty but you could also use any other firm white fish such as cod or catfish.
Ingredients:
| 1.5 | tablespoon | peanut oil |
| 1/2 | cup | shallot sliced thinly |
| 2 | tablespoon | garlic chopped finely |
| 1.5 | cup | chicken stock |
| 0.25 | cup | fish sauce (nam pla) |
| 3 | tablespoon | oyster sauce |
| 1 | tablespoon | sugar |
| 1 | pound | tilapia fillet (skinless) |
| 16 | large | shrimp peeled |
| 15 | ounce | straw mushroom canned |
| 2 | large | tomato (beefsteak) |
| to taste | black pepper ground | |
| 5 | scallion chopped | |
| 2 | tablespoon | cilantro chopped |
| 2 | chiles (green) sliced thinly | |
| 1 | small | lime cut in wedges |
Directions:
Preheat the oven to 425 degrees.
Heat the oil in a medium skillet over low heat. Add the shallots and cook, stirring occasionally, until soft and very lightly browned, about 8 minutes. Add the garlic and cook, stirring continuously for 2 minutes more. Transfer to a 10-inch round, 11-inch-by-17-inch rectangular (or similar size) clay or earthenware baking dish.
Add 1 cup of the chicken broth, fish sauce, oyster sauce and sugar to the baking dish. Stir gently to combine. Add the fish fillets, shrimp, mushrooms and tomatoes (which should be sliced into 8 wedges each)to the baking dish. Do not worry if the ingredients nearly fill the entire pot. Season with black pepper to taste. The seafood should be mostly submerged in the liquid, so add a bit more chicken broth if needed.
Bake for 1 hour, gently stirring once about halfway through the cooking time. Sprinkle with scallions and cilantro and serve the stew family-style in its baking dish. Offer sliced chilies and lime wedges at the table and accompany with steamed white rice.
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