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Malay-style braised fish

  • 4servings
  • 30minutes
  • 330calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 tbsp sunflower oil

  2. 4 spring onions, chopped

  3. 1 red chilli, seeded and thinly sliced

  4. 2 celery sticks, thinly sliced

  5. 1 red pepper, seeded and thinly sliced

  6. 1 garlic clove, crushed

  7. 1/2 tsp fennel seeds

  8. 2 tsp ground coriander

  9. 1/2 tsp ground cumin

  10. 1/4 tsp turmeric

  11. 1 can chopped tomatoes, about 120 ml (4 fl oz) coconut milk

  12. 300 ml (10 fl oz) fish stock, bought chilled or made with a stock cube

  13. 2 tbsp fish sauce or light soy sauce

  14. 1 can sliced bamboo shoots, about 220 g, drained

  15. 675 g (1 1/2 lb) thick skinless white fish fillet, such as cod, hake, haddock or hoki, cut into chunks

  16. 16 raw tiger prawns, peeled

  17. juice of 1/2 lime

  18. To garnish

  19. 2 spring onions, chopped

  20. 1 tbsp chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large frying pan. Add the spring onions, chilli, celery and red pepper, and fry, stirring constantly, for 5 minutes or until the vegetables are slightly softened.

  2. Stir in the garlic, fennel seeds, coriander, cumin and turmeric and cook for 1 minute. Add the tomatoes with their juice, the coconut milk, stock and fish sauce or soy sauce. Bring to the boil, then reduce the heat and cover the pan. Simmer for 5 minutes.

  3. Stir in the bamboo shoots, white fish and prawns. Cover the pan again and simmer for 5–7 minutes or until the pieces of fish are just cooked and the prawns have turned pink. Stir in the lime juice.

  4. Serve the braised fish at once, garnished with a sprinkle of chopped spring onions and fresh coriander.

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