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Thai Spicy Fish in Coconut Sauce

  • 5servings
  • 15minutes
  • 210calories

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Source: www.nestle-family.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 2 cloves garlic , crushed

  3. 3/4 tablespoon fresh ginger , cut into thin slices

  4. 3 cups water or 750 ml

  5. 4 tablespoons MAGGI Coconut Milk Powder

  6. 2 cubes MAGGI® Chicken Less Salt Bouillon

  7. 1 medium carrot or 100 g, cut into thick slices

  8. 1 red chili pepper , cut into thin slices

  9. 2 tablespoons thai fish sauce

  10. 500 g white fish fillets , cut into large cubes

  11. 200 g broccoli , cut into florets

  12. 1 tablespoon lime juice

  13. 1/4 cup spring onions , sliced

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan, cook garlic and ginger for 1 minute.

  2. Combine water and MAGGI Coconut Milk Powder and add to the saucepan. Add MAGGI® Chicken Less Salt Bouillon cubes, carrot slices and red chili. Bring to boil and simmer for 4 minutes.

  3. Add fish fillets and fish sauce, simmer for 5-7 minutes or until fish is almost cooked.

  4. Add broccoli and lime juice and simmer for another 3-4 minutes. Remove from heat.

  5. Stir in spring onion and serve with white rice.

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