Coconut fish stew | Recipe Cart | Recipe Cart

Ingredients

• 1 tbsp peanut oil
• 680ml coconut milk
• 1 cup (250ml) Massel chicken style liquid stock
• 1/4 cup (60ml) fish sauce
• 2 tbsp brown sugar
• 600g white fish fillets (such as snapper or perch), cut into 3cm cubes
• 1 bunch choy sum, roughly chopped
• Juice of 1-2 lemons
• Coriander leaves, to garnish
• Rice vermicelli, prepared according to packet instructions, to serve
• 1 lemongrass stem, roughly chopped
• 4cm piece ginger, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 long green chilli, roughly chopped
• 2 tsp chopped fresh coriander root
• 1 tsp ground cumin