One-pot Thai Fish Stew and a recipe video
Inspired by the flavors and ingredients used in Thai cooking, this flavorful stew can be on the table in 30 minutes! Serve with Thai sticky rice.
Servings: 4 servings
Ingredients
- generous 1 lb (500g) cubed fish fillets a mix of salmon and cod
- 10 ½ oz (300g) raw king prawns shrimp, peeled
- 1 cup (250ml) 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 chili 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 chili 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, chili 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 chili flakes and check the seasoning. Remove the kaffir lime leaves.
- Serve over rice with lime wedges on the side.
Video
Notes
Replace the fish with equal amounts cubed chicken breast and the fish with chicken stock. Make sure you cook the chicken thoroughly before serving.
