A broth of shrimp shells, dried shrimp, dashi, garlic, and ginger was the base for this meal, since Christine had bought shrimp and tilapia and the harsh cold demanded something tropical. I puréed half the tilapia with ginger, sesame oil, coriander seeds, garlic, lemon juice, and pepper, then formed it into little balls. The rest of the fish got dusted with curry powder and crisped up in a pan while the balls and shrimp bodies simmered in the broth, and rice noodles softened in a bowl. All together, with scallions, cilantro, and sesame seeds, and good beer, it did the job nicely.
