Thai fish stew
October 23, 2016
Peter Penguin says...
This is genuinely stew-perp!
I’m not sure how genuinely “Thai” this Thai fish stew is but it doesn’t really matter as it’s awesome.
- 2 limes
- 300-350 g jasmine or basmati rice
- 1-2 tbsps sesame oil
- 1 x 400 ml tin of light coconut milk
- 250 ml organic chicken stock
- 1 tsp dried bird’s eye chilli flakes
- 400 g monkfish
- 4 large scallops
- 6 tiger prawns
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
For the spice paste
- 2 thumb-sized pieces of ginger
- 4 cloves of garlic
- 1 red bird’s eye chilli
- 2 lemongrass stalks
- 1 spring onion
- ½ bunch of fresh coriander
- 8 kaffir lime leaves
- 1 tsp chilli powder
- 2 tbsps groundnut oil
- To make the spice paste, peel and roughly chop the ginger and garlic, then chop the chilli, lemongrass, spring onion and coriander, including the stalks.
- Place in a blender with the remaining paste ingredients and blitz until you’ve got a thick, aromatic paste.
- Bring a large pan of water to the boil. Peel the lime zest and add to the water with the rice, and wait for the grains to start dancing around. Boil for 5 minutes, then drain in a sieve.
- Pour 2.5cm of water into the pan, put it back on the heat, bring to the boil, then turn down to a simmer. Cover the rice in the sieve with tin foil and place on top of the pan for 8 minutes, or until tender.
- Place another large pan over a medium heat. Add the sesame oil, then the spice paste, and fry for a minute or so to get the flavours going.
- Add the coconut milk, chicken stock, fish sauce and lime juice. Give it a stir, add the dried chilli, then bring to the boil and turn down to a simmer. Cook for 5 minutes.
- Cut the monkfish into 1cm slices, then halve the scallops.
- Add the prawns, monkfish and scallops to the pan and cook for around 6 minutes. The fish won’t need long, so once it’s cooked through and the prawns have turned bright pink, take the stew off the heat.
- Add the soy sauce to taste. Put some rice into each bowl, then ladle over the stew.