Thai-spiced fish stew: Simply heaven in a bowl
Try this easy, nutritious and wholesome dish for colder weather
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.“This is heaven in a bowl and needs no more introduction than that,” says Kate Humble.
Thai-spiced fish stew
Serves: 4
Ingredients:
300g firm white fish, cut into chunks
200g raw peeled king prawns
Flavourless oil, such as sunflower
2 lemon grass stalks, trimmed and bashed
3cm piece of fresh root ginger, peeled and finely chopped or grated
4 garlic cloves, sliced
3 spring onions, sliced
1 long red chilli, sliced
1 tbsp tomato purée
150g cherry tomatoes, halved
160ml coconut cream
500ml fish or vegetable stock
1 tbsp fish sauce
1 tsp sugar
1 tbsp tamarind paste
250g sugar snap peas
Leaves from a small bunch of Thai basil
Sea salt and freshly ground
Black pepper
Method:
1. Put the fish and prawns into a bowl and sprinkle over 1 teaspoon of salt. Mix well and leave to one side for up to 1 hour.
2. Heat a large saucepan over a medium heat, add a dash of oil and stir the lemon grass, ginger, garlic, two-thirds of the spring onions and the chilli over the heat until the garlic turns light golden. Add the tomato purée and stir for a further minute.
3. Tip in the tomatoes, the coconut cream and the stock and mix to combine.
4. Then stir in the fish sauce, sugar and tamarind and bring to a gentle simmer for 10 minutes. Taste and adjust the seasoning, bearing in mind the fish with its salt will be added shortly. More fish sauce will give a saltier flavour, extra tamarind will increase the sour.
5. Add the fish, prawns and sugar snap peas and mix through. Simmer gently for a further 3–4 minutes, or until the fish is only just cooked through.
6. Remove the lemon grass stalks and discard. Serve in bowls, scattered with the basil and remaining spring onion.
‘Home Made – recipes from the countryside’ by Kate Humble (Gaia, £26).
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments