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Red Snapper and Scallops in Lemongrass Coconut Curry
A popular Malaysian dish that can be made with almost any type of fish or seafood. 

Serves 6

Ingredients:
2 lbs red snapper fillets, cubed (could substitute cod or salmon if desired)
1 lb scallops
1 1/2 cups coconut milk
2 stalks lemongrass, lightly pounded
1/2 cup tamarind water (see below)
4 tablespoons lime juice

Tamarind Water:
3 tablespoons dried tamarind pulp
1/2 cup hot water

Spice Paste: 
4 dried chilis (or fresh if available), chopped
1 small onion, chopped
2 cloves garlic
4 stalks lemongrass, thinly sliced
1 teaspoon shrimp paste (Thai is best)

Marinade: 
1/2 cup coconut milk
1 tablespoon curry powder (Vietnamese is best)
2 tablespoons sugar
1 teaspoon salt
1 teaspoon fish sauce

Brown sugar to taste

Oil for stir-frying

Directions: 
To prepare tamarind water: Place the tamarind in a bowl and pour the hot water over.  Soak the tamarind for approximately 20 minutes. Stir the tamarind occasionally to remove any lumps. 
While the tamarind is soaking, prepare the fish and the spice paste.  To prepare the fish: Combine the marinade ingredients and marinate both the red snapper and the scallops for about 15 minutes. 
To prepare spice paste: Use a food processor to grind all the ingredients together until smooth (you may need to add a small amount of liquid).
When the tamarind pulp is soft, strain it through a fine sieve, pressing on the pulp.  Keep the liquid, discarding the pulp.  
Heat wok and add oil.  When oil is ready, add the spice paste, cooking it for about 30 seconds to soften. Add 1/2 cup of the coconut milk and the 2 lemongrass stalks and bring to a boil. Simmer for 5 minutes.  Remove the lemon grass (it is there only to flavor the sauce). 
Add the marinated fish, lime juice, tamarind water and stir-fry for about 1 minute.  Add the rest of the coconut milk.  Taste and adjust seasoning, adding a bit of brown sugar if desired, and/or more curry powder.  Simmer for another 5 minutes - if desired add water to thin the sauce.  

This recipe for Red Snapper and Scallops in Lemongrass Coconut Curry Sauce came from the "Flavors of Southeast Asia Cooking Class" given by Chef Nathan Hyam, author of Simply Thai.

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