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Asian fish stew

updated

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Ingredients for 2 servings:

  • 700 ml fish stock
  • 4 tbsp soy sauce
  • 1 pinch of chili flakes
  • 1 pinch of curry powder
  • 400 g frozen vegetables (Asian vegetables)
  • 400 g fish fillet(s) (pangasius)
  • ½ bunch chives
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring the fish stock to a boil with soy sauce, chili flakes, and curry powder. Add the vegetables, cover, and cook in a preheated oven at 200°C for 15 minutes. Wash the fish fillet, pat dry, cut into bite-sized pieces, add to the vegetables, and cook for another 10 minutes. Finely chop the chives. Season the fish stew with salt and pepper and serve sprinkled with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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