Servings
4
Ingredients
1L Chicken stock
150g of white fish
5 jumbo shrimps
1 blue crab
6 mussels
150g of squid
8 cm of galangal
3 kaffir lime leaves
8 green chilies
3 tbsp fish stock (or to taste)
1 tbsp lime juice (or to taste)
¼ tsp brown sugaro
Method
- Clean the white fish, crab and squid, then chop them.
- Clean the mussels and set aside.
- In a casserole, heat the stock together with the seafood, Kaffir Lime leaves, sliced galangal, lightly crushed chilies and brown sugar in a medium casserole over medium heat for 5 minutes.
- Remove from heat and add fish stock and lemon juice.
