Recipe courtesy of Krakatoa

Singang

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  • Level: Intermediate
  • Total: 45 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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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

  1. Blend tamarind and 8 cups water in a blender and set aside.
  2. Blend the shallot, garlic, ginger, galangal, lemongrass, candlenuts, coriander, white pepper, turmeric and 1 cup water in a blender until smooth and set aside.
  3. Heat coconut oil in a stew pan at medium heat and add shallot mixture. Simmer for approximately 2 minutes.
  4. Add cod fillets to pan. Cook for 1 minute, then add the tamarind water and allow to cook approximately 10 minutes.
  5. 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.