One-pot Thai Fish Stew and a recipe video

Name: One-pot Thai Fish Stew and a recipe video
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g | just over a pound cubed fish fillets; 300 g | 10.5oz raw king prawns; 250 ml | 1 cup fish stock; 2 large handfuls fresh spinach leaves; 3 tbsp coconut cream; 3 large tomatoes; 3 large shallots; 3 garlic cloves; 2 kaffir lime leaves; 1 tbsp coconut oil; 1 tbsp palm sugar; 1 tbsp Thai fish sauce; 1 red chilli; 1 tsp grated fresh ginger; 1 tsp lemongrass paste; a good drizzle Sriracha sauce; handful fresh basil; Juice of 1/2 lime; pinch dried chilli flakes to serve

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course
Cuisine
Thai

One-pot Thai Fish Stew and a recipe video

Shawn Wheeler

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Inspired by the flavours and ingredients used in Thai cooking, this flavourful stew can be on the table in 30 minutes! Serve with Thai sticky rice.

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Ingredients

Servings

500 g | just over a pound cubed fish fillets a mix of salmon and cod
300 g | 10.5oz raw king prawns shrimp, peeled
250 ml | 1 cup fish stock
2 large handfuls fresh spinach leaves more if desired
3 tbsp coconut cream
3 large tomatoes seeded and finely chopped
3 large shallots finely chopped
3 garlic cloves minced
2 kaffir lime leaves usually available frozen
1 tbsp coconut oil or canola oil
1 tbsp palm sugar ground (use a bit of sweetener, if preferred)
1 tbsp Thai fish sauce Nam pla
1 red chilli sliced thinly
1 tsp grated fresh ginger
1 tsp lemongrass paste
a good drizzle Sriracha sauce
handful fresh basil torn (Thai basil if you can source it)
Juice of 1/2 lime or more, to taste, extra lime wedges to serve
pinch dried chilli flakes to serve optional

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Instructions

Heat a wok or large casserole and melt 1 tbsp of coconut oil.
Add the chopped shallots, minced garlic, ginger and lemongrass paste. Cook over medium-low heat for 5 minutes, or until the shallots have softened.
Add the chopped tomatoes, chilli and stock and bring to the boil.
Reduce the heat to a rolling simmer and add the fish sauce, basil, coconut cream and kaffir lime leaves. Cook for 5 minutes.
Add the cubed fish and gently stir them in. Cook for 3 minutes.
Add the prawns and cook for a further 3-4 minutes, or until they turn pink.
Throw in the spinach leaves and cook until wilted. Generously drizzle with Sriracha sauce and the juice of half a lime (or more, to taste). Sprinkle with dried chilli flakes and check the seasoning. Remove the kaffir lime leaves.
Serve over rice with lime wedges on the side.