Gluten-free | Low-FODMAP | Pesco-vegan


  • 300g (1 average snapper fillet size) firm white-flesh fish
  • 2 green-blue swimmer crabs (around 200g each)
  • 4 Tbsp strong onion-infused olive oil
  • 5cm knob of fresh ginger, chopped coarsely
  • 2 Tbsp garlic-infused olive oil
  • 1 stalk lemongrass (white part only), thinly sliced
  • 1 small red chilli, finely chopped (or to taste)
  • 2 Tbsp olive oil
  • 4 ripe tomatoes, coarsely chopped
  • 6 green prawns, peeled and cleaned (you can leave head and tail on, or just tails and use heads for low-FODMAP prawn stock)
  • 750ml low-FODMAP fish or prawn stock
  • 1 cup canned coconut cream
  • 1 Tbsp fish sauce or to taste (salty corner)
  • 2 limes, juiced (or to taste, sour corner)
  • 1 bunch of fresh coriander, coarsely chopped, to serve


  1. Cut fish into bite-sized pieces and put to one side.
  2. Remove outside shell and gills of the crab, and discard. Rinse crab, cut into quarters, and put to one side.
  3. Add ginger, lemongrass and chilli to a mortar and pestle to a fine paste, adding garlic and 2 Tbsp of the onion oil across the course of the smashing.
  4. Heat olive oil in a wide pan over a medium heat, and add paste. Sweat until fragrant – 4-5 minutes usually.
  5. Add tomato and crab, cooking for 2-3 minutes.
  6. Add fish, prawns and stock – enough to half-cover the seafood. Reduce heat to very low, and simmer, covered, until seafood is just cooked throuh – usually between 6-8 minutes.
  7. Add coconut cream, and season with fish sauce, lime juice and salt.
  8. Serve immediately with fresh coriander on top.