Fish Coconut And Coriander Stew Recipes

Steps:

• Place the peanut oil in a pan and heat.
• Add the shallots, Lemongrass, ginger, chili and cook for 3 minutes
• Add the coconut milk and chicken stock and bring to the boil.
• Add the fish and shredded kaffir lime leaves (if using) and simmer uncovered, for 10 minutes, or until the fish is cooked.
• Turn the fish over once during cooking. Remove the fish from the pan and keep warm.
• Rapidly boil the cooking liquid for 5 minutes, or until reduced by half.
• Spoon over the fish and serve scattered with the coriander leaves.

Steps:

• Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
• Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)

Steps:

• Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
• Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.