Inspired by the flavours and ingredients used in Thai cooking, this flavourful fish stew can be on the table in 30 minutes! Serve with Thai sticky rice.
Love Asian food? Try these deelish Thai Green Curry Chicken Meatballs!
The cold weather, coupled with a low carb diet and exercise, make me crave strong flavours and meals that are healthy but really satisfying.
This One-pot Thai Fish Stew ticks all those boxes with aplomb and is really quick to make into the bargain. One-pot meals are hugely popular in our house (and there are quite a few on this here blog) especially in winter.
I have used all my favourite ingredients, and Thai cooking staples, in this dish – ginger, lemongrass, chillies, fish sauce which makes for a very aromatic stew. While I can’t make any claims that this is an authentic dish, it is definitely authentically delicious!
Serve with Thai sticky rice to mop up some of the delicious sauce or, if you are really watching your carb intake, with konjac ‘slim rice’ or cauliflower rice.
I used 2 packets of fish pie mix which is commonly sold in the UK (usually 50% salmon fillet, 25% cod fillet and 25% smoked haddock) only because that’s all I had available in my freezer, but I think the dish would be even better with a cod and salmon combo.
The stew cooks really quickly provided you have all the ingredients ready to throw in. Although I haven’t tried it, I suspect this recipe would work well with chicken breast fillets instead of fish – make sure you replace the fish with chicken stock.
I have created a short video to demonstrate the recipe – with the invaluable help of my husband who did most of the heavy lifting (i.e. filming and, especially, editing) while I sat nearby offering very unhelpful advice. Hope you like it!
HAVE YOU MADE MY THAI FISH STEW?
One-pot Thai Fish Stew and a recipe video
- 500 g | just over a pound cubed fish fillets a mix of salmon and cod
- 300 g | 10.5oz raw king prawns shrimp, peeled
- 250 ml | 1 cup fish stock
- 2 large handfuls fresh spinach leaves more if desired
- 3 tbsp coconut cream
- 3 large tomatoes seeded and finely chopped
- 3 large shallots finely chopped
- 3 garlic cloves minced
- 2 kaffir lime leaves usually available frozen
- 1 tbsp coconut oil or canola oil
- 1 tbsp palm sugar ground (use a bit of sweetener, if preferred)
- 1 tbsp Thai fish sauce Nam pla
- 1 red chilli sliced thinly
- 1 tsp grated fresh ginger
- 1 tsp lemongrass paste
- a good drizzle Sriracha sauce
- handful fresh basil torn (Thai basil if you can source it)
- juice of 1/2 lime or more, to taste, extra lime wedges to serve
- pinch dried chilli flakes to serve optional
- Heat a wok or large casserole and melt 1 tbsp of coconut oil.
- Add the chopped shallots, minced garlic, ginger and lemongrass paste. Cook over medium-low heat for 5 minutes, or until the shallots have softened.
- Add the chopped tomatoes, chilli and stock and bring to the boil.
- Reduce the heat to a rolling simmer and add the fish sauce, basil, coconut cream and kaffir lime leaves. Cook for 5 minutes.
- Add the cubed fish and gently stir them in. Cook for 3 minutes.
- Add the prawns and cook for a further 3-4 minutes, or until they turn pink.
- Throw in the spinach leaves and cook until wilted. Generously drizzle with Sriracha sauce and the juice of half a lime (or more, to taste). Sprinkle with dried chilli flakes and check the seasoning. Remove the kaffir lime leaves.
- Serve over rice with lime wedges on the side.