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    Monday, November 09, 2015

    Asian fish hot pot

      Asian fish hot pot


        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

        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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    Item Reviewed: Asian fish hot pot Rating: 5 Reviewed By: Mrs. Chef
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