Easy Recipes – Asian Fish Hot Pot
Asian Fish Hot Pot
Serves 4
Prep time : 10 minutes
Cooking time : 37 minutes
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Ingredients
2 teaspoons peanut oil.
1-2 tablespoons Thai yellow curry paste.
400ml coconut cream.
2 cups fish stock.
1 lemongrass stalk, white part only, bruised.
4 finger eggplants, sliced.
100 grams green beans, trimmed.
750 grams firm white fish fillets, cut into large pieces.
3 teaspoons fish sauce.
3 teaspoons lime juice.
Steamed rice, to serve.
Lime wedges, to serve.
Method
Place a large saucepan or wok over medium heat and add the oil.
Add the yellow curry paste and cook, stirring, for 1-2 minutes.
Pour in the coconut cream, stock and add the lemongrass.
Cover and simmer for 20 minutes.
Uncover, add the eggplant and beans and cook for 10 minutes.
Add the fish, fish sauce and lime juice and cook for a further 5 minutes.
Remove the lemongrass.
Serving
Serve with steamed rice and extra lime wedges.
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