See Eu is a comforting, tomato-based seafood stew from the coastal regions of Southeast Asia, typically made with a mix of white fish, shrimp, and mussels simmered in a fragrant broth of lemongrass, ginger, and chili. This version is designed for home cooks, using readily available ingredients while keeping the vibrant, tangy flavors of the original. It’s a one-pot meal that comes together in under an hour, making it perfect for a special weekend dinner or a flavorful weeknight treat.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 2 red chilies, sliced (seeded for less heat)
- 1 can (14.5 oz / 411 g) diced tomatoes, with their juices
- 4 cups (960 ml) fish stock or low-sodium chicken broth
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (15 ml) lime juice, plus more for serving
- 1 teaspoon (5 g) sugar
- 1 lb (450 g) firm white fish fillets (such as cod, halibut, or tilapia), cut into 2-inch chunks
- 1/2 lb (225 g) large shrimp, peeled and deveined
- 1/2 lb (225 g) mussels, scrubbed and debearded
- 1/4 cup (15 g) fresh cilantro leaves, for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the minced garlic, grated ginger, lemongrass pieces, and sliced chilies. Cook for another 2 minutes until fragrant, stirring constantly to prevent burning.
- Pour in the diced tomatoes with their juices. Cook for 3-4 minutes, stirring occasionally, until the tomatoes start to break down and the mixture thickens slightly.
- Add the fish stock, fish sauce, lime juice, and sugar. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 10 minutes to allow the flavors to meld.
- Season the broth with salt and pepper to taste. Keep in mind that fish sauce is salty, so start with a small amount of salt.
- Gently add the fish chunks to the simmering broth. Cook for 3 minutes without stirring too much.
- Add the shrimp and mussels to the pot. Cover and cook for another 5-7 minutes, or until the shrimp are pink and opaque and the mussels have opened. Discard any mussels that remain closed.
- Remove the lemongrass pieces from the stew. Taste and adjust seasoning with more lime juice or fish sauce if desired.
- Ladle the stew into bowls, making sure to distribute the seafood evenly. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Tips
- Fish selection: Use a firm, white fish that holds up well in a stew, like cod, halibut, or sea bass. Avoid delicate fish like sole or flounder, which may flake apart.
- Lemongrass substitute: If you can’t find fresh lemongrass, use 2 teaspoons of lemongrass paste (often found in tubes) or add the zest of one lime to the broth for a similar citrusy note.
- Spice level: For a milder stew, remove the seeds from the chilies or use just one chili. For extra heat, add a pinch of red pepper flakes along with the chilies.
- Make it ahead: The broth can be prepared up to 2 days in advance and stored in the refrigerator. Reheat the broth and add the seafood just before serving to ensure it doesn’t overcook.
Serving Suggestions
Serve this See Eu stew with steamed jasmine rice or crusty bread to soak up the delicious broth. A simple green salad with a light vinaigrette makes a fresh side dish. For a more substantial meal, add some cooked rice noodles directly to the bowls before ladling the stew over top.
Variations
- Thai-inspired: Add 1-2 kaffir lime leaves and a small piece of galangal (or more ginger) to the broth for a more authentic Thai flavor profile.
- Coconut version: For a creamier stew, stir in 1 cup (240 ml) of coconut milk along with the fish stock. This will add a rich, slightly sweet note.
- Vegetable boost: Add sliced bell peppers, zucchini, or bok choy in the last 5 minutes of cooking for extra vegetables and color.
- Seafood swap: Replace the mussels with clams (scrubbed) or add scallops along with the shrimp. The cooking time remains similar.
Storage and Reheating
Store any leftover See Eu in an airtight container in the refrigerator for up to 3 days. The seafood will continue to absorb liquid, so the stew may thicken slightly. To reheat, gently warm it in a saucepan over medium-low heat, adding a splash of water or broth to thin it out if needed. Avoid boiling, as this can make the seafood tough. This stew is best enjoyed fresh, but leftovers are still delicious.
Frequently Asked Questions
Can I use frozen seafood?
Yes, frozen fish and shrimp work well. Thaw them overnight in the refrigerator or under cold running water just before cooking. Pat them dry before adding to the stew to avoid excess water. Frozen mussels should be thawed and cleaned according to package instructions.
What if I don’t have fish sauce?
You can substitute soy sauce or tamari, but the flavor will be less complex. Use about 1 tablespoon of soy sauce for every 2 tablespoons of fish sauce, and add a little extra lime juice to mimic the tanginess.
Can I make this stew without alcohol?
This recipe does not contain alcohol, so it is suitable for those avoiding it. The flavors come from the aromatics and seafood, not wine or spirits.
How do I know when the fish is cooked?
The fish is done when it flakes easily with a fork and is opaque throughout. According to USDA FSIS, fish should be cooked to a safe minimum internal temperature of 145°F (63°C). Shrimp are done when they turn pink and curl into a loose ‘C’ shape.
Can I use a different type of stock?
Vegetable stock is a great substitute if you don’t have fish or chicken stock. It will result in a lighter broth, so you may want to add a bit more fish sauce or a pinch of salt to compensate.
Is it necessary to debeard mussels?
Yes, the ‘beard’ (the fibrous threads) can be tough and unpleasant to eat. To debeard, hold the mussel and pull the beard towards the hinge of the shell. It’s usually quick and easy, and most farmed mussels are already cleaned.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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