1lb basa fish fillet
1/2 cup small dried shrimp
1/2 cup cashews
1/4 cup plain, unsalted peanuts
3 stalks scallions, trimmed and thinly sliced.
2 dried chiles de arbol/ jalapeño, stemmed and seeded.
4 garlic cloves
1 small onion, finely chopped
8oz fresh tomato
1/2 cup parsley
Red sweet pepper
1 1"- piece ginger, peeled and thinly sliced crosswise
1 cup rice flour
1 14oz can coconut milk
1/2 dende (palm oil)
3 canned whole peeled tomatoes, crushed by hand
3 cups fish stock
8oz raw medium shrimp, peeled and deveined
kosher salt and freshly ground black pepper to taste
1. Purée dried shrimp, scallion, cashew, peanuts, chiles, garlic, pepper, canned tomatoes, fresh tomatoes, and ginger in a food processor; set shrimp paste aside. Combine bread and coconut milk in a food processor. Let it sit for 20 minutes.
2. Heat oil in a 4-quart saucepan over medium high heat. Add onion, cook until soft, then add fish and cook until starts breaking apart - 13 minutes.
3. Add shrimp paste, cook for 2 minutes, add stock, and bring to a boil. Mix coconut cream and rice flour. Add to pot and stir constantly. Reduce heat to medium, cook until reduced by one quarter - about 30 minutes. Add shrimp. Cook until shrimp are pink and cooked through - about 3 minutes.