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Asian Fish Stew

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Asian Fish Stew

The perfect asian fish stew recipe with a picture and simple step-by-step instructions.

  • 600 g Pollack fillet
  • 500 g Shrimp
  • 2 Pc. Diced onion
  • 4 Pc. Garlic cloves pressed
  • 1 Pc. Red peppers
  • 2 Can Unsweetened coconut milk
  • 2 Can Rama Cremefine 15%
  • 1 Glass Mung bean sprouts
  • 2 tbsp Sesame oil
  • 4 tbsp Oyster sauce
  • 3 tbsp Yellow curry paste
  • Chinese spice, salt, chilli flakes
  1. Briefly fry the onion with the garlic in sesame oil in a large saucepan, add the diced paprika and the mung bean sprouts and fry briefly. Deglaze with the coconut milk and the cremefine and season to taste with the other sauces and spices as well as the curry paste, simmer a little. Dice the pollack fillet (about 2×2 cm) and simmer with the shrimp for a few minutes. Not too long because the fish only has to cook briefly, otherwise it will disintegrate. We like to eat basmati rice with it
Dinner
European
asian fish stew

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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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