Asian fish hot pot
Ingredients
2 teaspoons peanut oil
1-2 tablespoons Thai yellow curry paste
400ml coconut cream
2 cups (500ml) fish stock
1 lemongrass stalk, white part only, bruised
4 finger eggplants, sliced
100g green beans, trimmed
750g white fish fillets, cut into large pieces (see note)
3 teaspoons fish sauce
3 teaspoons lime juice
Steamed rice, to serve
Lime wedges, to serve
Asian fish hot pot
Method
Step 1
Heat the oil in a large saucepan or wok over medium heat. Add the yellow curry paste and cook, stirring, for 1-2 minutes.
Step 2
Add the coconut cream, stock and lemongrass. Cover pan with a lid and simmer for 20 minutes.
Step 3
Uncover, add the eggplant and beans and cook for 10 minutes.
Step 4
Add the fish, fish sauce and lime juice and cook for another 5 minutes. Remove the lemongrass and serve with steamed rice and extra lime wedges.
Ingredients
2 teaspoons peanut oil
1-2 tablespoons Thai yellow curry paste
400ml coconut cream
2 cups (500ml) fish stock
1 lemongrass stalk, white part only, bruised
4 finger eggplants, sliced
100g green beans, trimmed
750g white fish fillets, cut into large pieces (see note)
3 teaspoons fish sauce
3 teaspoons lime juice
Steamed rice, to serve
Lime wedges, to serve
Asian fish hot pot
Method
Step 1
Heat the oil in a large saucepan or wok over medium heat. Add the yellow curry paste and cook, stirring, for 1-2 minutes.
Step 2
Add the coconut cream, stock and lemongrass. Cover pan with a lid and simmer for 20 minutes.
Step 3
Uncover, add the eggplant and beans and cook for 10 minutes.
Step 4
Add the fish, fish sauce and lime juice and cook for another 5 minutes. Remove the lemongrass and serve with steamed rice and extra lime wedges.
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