Coconut fishstew with lemongrass and basil

This was so good I forgot to take proper pictures...
For 4 people you will need to thinly slice or chop: 5 shallots, 3 garlic cloves, 1 stalk of lemongrass, 2 jalapeno peppers (piments verts), zest from 3 limes, a good hand full of cilantro and a good hand full of basil.
You will also need the following liquids: 0.5 l fish stock, 2 cans of coconut milk (~4 dl/can), 5 tablespoons rice vinegar, and 2.5 tablespoons fish sauce (nuoc mam).

Heat oil and cook shallots and garlic until soft (~5 mns), stir in stock, coconut milk, vinegar, fish sauce, lemongrass, peppers, 1 tablespoon brown sugar, salt & lime zest. Simmer for 10 minutes, then stir in firm white fish cut in chunks (I used a type of cod), peeled shrimp and scallops (or any other fish / seafood combination) and the fresh herbs and cook for another 3-5 minutes. The original recipe called for adding lime juice which I did not find necessary. Serve with rice.