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Coconut fish stew

Name: Coconut fish stew
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: /asian
Ingredients: 1 tablespoon peanut oil; 680ml coconut milk; 1 cup (250ml) Chicken Style Liquid Stock; 1/4 cup (60ml) fish sauce; 2 tablespoons brown sugar; 600g white fish fillets (such as snapper or perch), cut into 3cm cubes; 1 bunch choy sum, roughly chopped; Juice of 1-2 lemons; Coriander leaves, to garnish; Rice vermicelli, prepared according to packet instructions, to serve; 1 lemongrass stem, roughly chopped; 4cm piece ginger, roughly chopped; 2 garlic cloves, roughly chopped; 1 long green chilli, roughly chopped; 2 teaspoons chopped fresh coriander root; 1 teaspoon ground cumin

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

This hearty Asian fish stew brings warmth and comfort on cold winter nights.

1 tablespoon peanut oil
680ml coconut milk
1 cup (250ml) Massel Chicken Style Liquid Stock
1/4 cup (60ml) fish sauce
2 tablespoons brown sugar
600g white fish fillets (such as snapper or perch), cut into 3cm cubes
1 bunch choy sum, roughly chopped
Juice of 1-2 lemons
Coriander leaves, to garnish
Rice vermicelli, prepared according to packet instructions, to serve

Spice paste

1 lemongrass stem, roughly chopped
4cm piece ginger, roughly chopped
2 garlic cloves, roughly chopped
1 long green chilli, roughly chopped
2 teaspoons chopped fresh coriander root
1 teaspoon ground cumin

Method

1.

To make the spice paste, place all the ingredients in a food processor and process until smooth.
2.

Heat the peanut oil in a wok over medium heat. Add the spice paste and cook for about 2 minutes until fragrant.
3.

Add the coconut milk, chicken stock, fish sauce and sugar, then stir to combine.
4.

Cook for about 5 minutes until the sugar is melted and the fl avours are blended.
5.

Add the fish and choy sum and cook until the fi sh is just cooked through and the choy sum is just tender (about 2-3 minutes). Add enough lemon juice to balance the sweet and salty fl avours to taste. Serve over the rice vermicelli, and garnish with coriander leaves.