Name: Singang
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 2 1/2 ounces wet tamarind paste; 3 ounces shallot; 1 1/2 ounces garlic; 1 1/2 ounces fresh ginger; 1 ounce fresh galangal; 1 ounce chopped fresh lemongrass; 1/2 ounce raw candlenuts or raw macadamias; 1 tablespoon ground coriander; 1/2 tablespoon white pepper; 1 teaspoon ground turmeric; 1/2 cup coconut oil; Four 7-ounce cod fillets, skinless; 24 raw medium tail-on shrimp, peeled and deveined; 3 1/2 ounces sliced red pepper; 3 1/2 ounces sliced yellow onion; 6 tablespoons sugar; 4 tablespoons gluten-free chicken base, or to taste; 12 cherry tomatoes, halved; 2 scallions, cut into 1/4-inch pieces; 8 good sprigs Thai basil; Store-bought Asian fried red onions, for topping

Directions

Blend tamarind and 8 cups water in a blender and set aside.
Blend the shallot, garlic, ginger, galangal, lemongrass, candlenuts, coriander, white pepper, turmeric and 1 cup water in a blender until smooth and set aside.
Heat coconut oil in a stew pan at medium heat and add shallot mixture. Simmer for approximately 2 minutes.
Add cod fillets to pan. Cook for 1 minute, then add the tamarind water and allow to cook approximately 10 minutes.
Add the shrimp, red pepper, onion, sugar, chicken base, tomatoes and scallions to the boiling broth in the pan and simmer until shrimp is cooked, 2 to 3 minutes. Transfer to a serving dish and garnish with fresh Thai basil and fried onion on the top.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Krakatoa, Hollywood, FL

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Singang

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