Ka Diam Dua (Pineapple Fish Chowder) Recipe

Ka Diam Dua (Pineapple Fish Chowder) Recipe

Ingredients:

1-1/2 lbs of fish (carp fish, sea bass); skinned then cut to bite-size pieces
1/4 c of oil
1/2 c of onion; minced
2 pcs of garlic cloves; minced
8 c of water (at room temperature)
1 tsp of orange zest; grated
1 pc of bay leaf (whole)
1/2 tsp of chili peppers (ground, dried)
1/4 tsp of saffron
1/4 tsp of anise
3 Tbsps of sherry (dry)
1 lb of shrimp (raw); shells taken off, deveined then halved
2 Tbsps of cornstarch
2 Tbsps of soy sauce
Crushed pineapples (canned); drain

Instructions:

Heat oil on saucepan then add onion and garlic; saute for 10 mins. Add water, bay leaf, zest, dried peppers, saffron, sherry, and anise; stir and let it boil.

Add fish; cook above moderate heat, about 10 mins. Add shrimp; cook above gentle heat, about 10 mins.

Combine cornstarch and soy (sauce) then add small amount of water, forming a (smooth) paste; add onto the cooking soup till thickened, while stirring continuously.

Add pineapples; cook for another 5 mins. Adjust the seasonings and get bay leaf then discard. Serve immediately with warm rice. Makes 8 portions.

>> Ka Diam Dua (Pineapple Fish Chowder) Recipe