This hearty Asian fish stew brings warmth and comfort on cold winter nights.
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set