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Categories:
vegetable oil onion stalk lemongrass garlic ginger chili flakes ground turmeric coconut milk fish stock white fish cilantro basil green chili Jasmine rice
Viewed: 68 - Published at: 2 years agoIngredients
- 1 tbsp vegetable oil
- 1 None onion, roughly chopped
- 1 stalk lemongrass, finely chopped
- 2 cloves garlic, minced
- 3/4 inch fresh ginger, peeled, finely chopped
- 1 tsp chili flakes
- 1/2 tsp ground turmeric
- 1 (13.5 oz) can coconut milk
- 1 2/3 cups fish stock
- 2 lb firm white fish fillets, cubed
- 2 tbsp fresh cilantro leaves, roughly chopped
- 2 tbsp fresh basil leaves, roughly chopped
- 1 None green chili, sliced
- None None jasmine rice, to serve
Method
- Heat oil in a large saucepan over high heat. Add onion, lemongrass and garlic. Saute for 2-3 mins, until onion is tender. Add ginger, chili flakes and turmeric. Cook, stirring, for 1 min. Whisk in coconut milk and fish stock. Bring to a boil then reduce heat to low and simmer, uncovered, for 20 mins, until sauce thickens slightly.
- Add fish and cook, stirring, for 3-4 mins, until cooked through. Remove from heat. Sprinkle with fresh herbs and chili. Serve with jasmine rice.
