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?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
One-pot Thai Fish Stew and a recipe video
Ingredients
- 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
Instructions
- 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.
Wendy says
This was absolutely delicious, so simple yet so full of flavour… super speedy midweek supper for two or four, having said that I think this receipe would impress a crowd too. I’ll definetley try with chicken too..👍🏻👍🏻
Kate Glutenfreealchemist says
Another amazing stew Lucy…… I love a good Thai fish stew…… so easy to make to…. great video!
Hannah Hossack-Lodge says
This looks delicious Lucy 🙂 I love king prawns, and the fact that it is quick to make and healthy is a massive bonus! The video is great as well, well done to you and your husband! x
Kerry Cooks says
This looks so gorgeous Lucy! How you took a fish stew and made it look this pretty I do not know, you are very talented!
Emmyw says
Just wow, check out that ingredients list! It all sounds absolutely fantastic. I feel this will have some pretty strong revival qualities! The perfect winter warmer.
botanicalkitchen says
I love one pot meals. Such a necessity during the winter months when I just want to eat quickly. I make thai quite often but I've never added tomatoes. I'll give it a go next time.
Elizabeth Duncan says
Will be making this at the weekend, or sooner! Thanks x and well done to cameraman hubby too lol
Lucy Parissi says
Thanks so much Alida! It was kind of fun though we did have to film it on the floor on a portable induction hob to get enough distance from the camera. I could not have done it without my hubby's help though : )
Alida @mylittleitaliankitchen says
Love the recipe and love the video too! It is very easy to follow and it makes me want to try it too. Thumbs up for hubby!:-)
Julia@Vikalinka says
Love the video, Lucy or should I say Keith! You are one talented couple. I am craving this fish stew something fierce right now. Pinning to make it very soon!! I absolutely adore all the vibrant colours and bold flavours in it.
Lucy Parissi says
Yes all video credit goes to my wonderful hubby – all I did was cook. The stew is quite possibly the least photogenic recipe I have photographed… but it tastes amazing. Have made it twice this past week.