Thai Style Coconut Fish Stew

  • cooking time
    20 m
  • serves
    4
1 tbsp
Peanut Oil
2 2/3 cup (680ml)
CARNATION LIGHT & CREAMY COCONUT COOKING MILK
1 cup (250ml)
Chicken Stock
1/4 cup (60ml)
Fish Sauce
2 Tbsp
Brown Sugar
600 grams
Fish Fillets - cut into 3cm cubes
1 bunch
Choy Sum, roughly chopped
1-2 lime juice
Plus 1 wedge for garnish
1/4 cup
Coriander leaves, to garnish
1 pack
Rice vermicelli, prepared according to packet instructions
1 lemongrass stem
Roughly chopped
5 cm
Ginger piece, finely chopped
2 cloves
Garlic, roughly chopped
1 long
Green Chilli, seeds removed, roughly chopped
1/4 cup
Coriander root, roughly chopped
1 tsp
Ground Cumin
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  1. To make spice paste, place all ingredients in food processer and blend for 2-3 minutes or until smooth paste

  2. Heat oil in wok over medium heat. Add spice paste and cook for 2–3 minutes until fragrant.

  3. Add CARNATION LIGHT & CREAMY COCONUT COOKING MILK, chicken stock, fish sauce & brown sugar, stir and cook for 5 minutes

  4. Add fish and choy sum and cook for 2-3 minutes or until fish is cook through completely. Add lemon juice to desired taste.

  5. Place vermicelli in bowl, pour stew over the top. Garnish with coriander leaves and a wedge of lime