- 1 tablespoon sunflower oil
- 4 scallions, chopped
- 1 red chile, seeded, deveined and thinly sliced
- 2 stalks celery, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 clove garlic, crushed
- 1/2 teaspoon fennel seeds
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/2 (14.5 ounce) can crushed tomatoes
- 1/2 cup coconut milk
- 1 1/4 cups fish stock
- 2 tablespoons soy sauce
- 1 (8 ounce) can bamboo shoots, drained and sliced
- 1 1/2 pounds thick skinless white fish fillet, such as cod or haddock, cut into chunks
- 16 raw jumbo shrimp, shelled
- 1/2 lime, juiced
- To Garnish:
- 2 scallions, chopped
- 1 tablespoon chopped fresh cilantro
- Heat the oil in a large skillet over medium-high heat. Add the scallions, chile, celery, and red pepper and stir-fry until the vegetables are slightly soft, about 5 minutes.
- Stir in the garlic, fennel seeds, coriander, cumin, and turmeric and cook 1 minute. Add the tomatoes with their juice, the coconut milk, stock, and soy sauce. Bring to a boil, then reduce the heat, cover the pan and simmer 5 minutes.
- Stir in the bamboo shoots, white fish, and shrimp. Cover the pan again and simmer until the pieces of fish are just cooked and the shrimp turn pink, 5 to 7 minutes. Stir in the lime juice.
- Serve the braised fish garnished with a sprinkle of chopped scallions and fresh cilantro.