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1
In a medium bowl, toss the fish with 1 tablespoon of the lime juice.
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2
Cover and refrigerate for 1 hour.
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3
Drain and pat dry.
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4
In a large pot, heat the oil until shimmering.
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5
Add the fish in a single layer and brown on one side only over moderately high heat, about 1 1/2 minutes.
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6
Transfer to a plate.
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7
Add the onion, chiles, garlic and the 1/4 cup chopped cilantro to the pot and cook, stirring, until the onion is translucent, about 1 minute.
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8
Stir in the tomato paste, coating the vegetables.
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9
Add the clam juice and scrape up any browned bits on the bottom of the pot.
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10
Bring to a boil, then reduce the heat to moderate and simmer for 4 minutes.
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11
Pour in the coconut milk and simmer until thickened slightly, about 3 minutes.
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12
Return the fish to the pot.
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13
Add the shrimp, cover and cook over moderate heat, stirring occasionally, until shrimp are almost cooked through, about 2 minutes.
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14
Nestle the mussels into the stew, cover, and cook until the mussels have opened, about 2 minutes.
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15
Whisk the cashew butter with 2 tablespoons of hot water, then stir it into the stew.
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16
Add the remaining 2 tablespoons of lime juice and season with salt.
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17
Transfer the stew to bowls, garnish with cilantro and serve.
