Thursday, May 24, 2012

Spicy Coconut Fish Stew, serves 2

1/2 cup sliced baby chillis
1/4 cup dried shrimp, soaked in water and drained
400ml Coconut milk
1/4 cup fish sauce
1/2 cup fresh lemon juice
1 tablespoon tamari sauce
2 tsp brown sugar
6-7 button mushrooms, sliced
1 bunch of chye sim/ other green leafy vegetables cut into halves
2 fish fillets, cut into pieces (e.g. whiting)
2 tablespoons chicken stock powder e.g. Massel
1-2 tablespoons rice bran oil
3 cloves garlic, chopped
1 onion, sliced thin
500-700ml water
1 1/2 cups brown rice, cooked

Finely chop dried shrimp and garlic. Slice baby chillis into halves, carefully scrape off the seeds into the bin.
Heat the pan, add rice bran oil and fry chilli, dried shrimp, garlic and onions till fragrant.
Place spices into a pot and add 500ml water. Add the fish sauce, tamari sauce, lemon juice and brown sugar. Bring to boil, simmer for 20 mins. Turn off and let the stock cool.

In your hot pot, carefully fill half the pot with premade stock. Add the mushrooms, fish and 200mls of coconut milk. Bring to boil. Add the chye sim last and let it cook.

Add more stock when it evaporates in the hot pot and add in the remaining coconut milk and ingredients.
Serve with brown rice.

P.s. if you do not own a hot pot, cook the stew as per normal on the stove. The only difference is that you cook everything at once and not in 2 batches.

Spicy rating: 7/10

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