1 tbsp fresh ginger, peeled and chopped (spice paste)
½ bunch spring onions, sliced (spice paste)
3 garlic cloves, chopped (spice paste)
1 celery stalk, chopped (spice paste)
1 red pepper, deseeded and chopped (spice paste)
1 red chilli, deseeded or not, chopped (spice paste)
½ bunch coriander leaves, chopped (spice paste)
small handful thyme leaves (spice paste)
250 g raw prawns
300 g firm white fish, cut into large chunks
1 tbsp olive oil
1 yellow pepper, deseeded and sliced
300 ml water or coconut milk for a thicker, milder sauce
juice of 2 limes
1. Whiz the ingredients for the spice paste in a food processor, adding a little water to make a smooth paste. Toss the prawns and fish in half the paste and chill for 30 minutes.
2. Heat a pan with the oil, then add the remaining spice paste and cook out for two minutes. Add the pepper and cook until softened then add the seafood. Sauté briefly, then pour in the stock or coconut milk. Bring to the boil, then turn the heat down and simmer for five minutes or until the prawns are pink and the fish is just cooked.
3. Season with lime juice and salt before serving.