Nutrafish

Coconut fish stew🐟🐟🐟

-On chilly winter nights, this delicious Asian fish stew provides warmth and comfort.

Ingredients:

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

Directions:

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

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

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

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

-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.

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