-
1
Preheat the oven to 500 degrees F.
-
2
Toast the shrimp shells in a dry saucepan over medium-low heat until fragrant and color has developed.
-
3
Cover the shells with water, add a pinch of salt, and simmer for 45 minutes over low heat, to form a stock.
-
4
Strain the stock through a sieve and set aside.
-
5
In a large pot over low heat, sweat the onion, garlic, chile, ginger, and lemongrass in 2 to 3 tablespoons butter for 2 minutes.
-
6
Add the red pepper and sweat for 1 minute more.
-
7
Add the okra and shrimp stock.
-
8
Simmer the mixture for 30 minutes, adjusting the seasoning as desired.
-
9
Fold in the tomatoes, chopped cilantro, remaining 2 tablespoons butter, lime juice, and cashews.
-
10
Remove from heat and reserve.
-
11
Heat a large oven-safe skillet over medium-high heat.
-
12
Add enough oil to thinly coat the bottom of the skillet, and let oil heat.
-
13
Add the fish, skin side down, and sear for 3 minutes.
-
14
Then place the skillet in the oven and roast the fish for several minutes, or until it reaches your desired level of doneness.
-
15
Divide the reserved stew mixture among 4 bowls, and top each with 1 fish fillet, skin side up.
-
16
Garnish with cilantro sprigs.
