Description
A healthy and satisfying fusion stew.
Ingredients
Scale
- 1 lb. or 500 gm firm white fish fillets
- 1 can stewed whole tomatoes
- 1 small onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 hot chile, thinly sliced
- 3 whole pickled bamboo shoots, thinly sliced
- 1 bag frozen green beans (340g)
- 3 sprigs of Italian or sweet basil, leaves only
- 1 tsp. Thai red curry paste
- ½ tbp. dried ground lemon grass
- 1 tsp. dried ground celery leaf
- 2 tbsp. fish sauce
- 1 tbsp. light soy sauce
- 1 tbsp. olive or vegetable oil
- 6 cups low sodium vegetable broth
Instructions
- In a large pot heat the oil and saute onions until soft and translucent, then add garlic and cook another 2 minutes. Next add the curry paste and mix with a bit of water or broth to break up the paste. Add all remaining ingredients except the fish fillets. Bring to a soft boil, add the fish fillets and simmer for 30 minutes.
- Prep Time: 5 mins
- Cook Time: 40 mins