Tangy Seafood with Pineapple & Aromatic Herb Broth
If you love seafood with a little tang and a lot of fragrance, this is one dish you’ll want to try. This seafood dish is cooked in a beautifully aromatic broth made with fresh herbs, spices, pineapple, and tamarind. The pineapple and tamarind juice are the souls of this dish, giving the broth its lovely sweet-tangy flavor, while lemongrass, ginger flower, galangal, daun kesum and chilies add layers of fragrance and a gentle kick of heat. I use red snapper, prawns, and squid, so every spoonful of the broth comes with something different. The squid is scored in a tight crisscross pattern before blanching, which makes it curl beautifully when cooked and helps keep it tender. It may look like there are quite a few ingredients, but once the spice paste is blended, the rest of the cooking is quite straightforward. Full written steps, tips, and exact measurements are below. Keep scrolling! INGREDIENTS Set A 600 g red snapper, cut into steaks 150 g squid, cleaned 150 g prawns (10–12 piec...