Fish and seafood
One-pot Thai Fish Stew and a recipe video
Inspired by the flavours and ingredients used in Thai cooking, this flavourful fish stew can be on the table in
- Serves 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Love Asian food? Try these deelish Thai Green Curry Chicken Meatballs!
The cold weather, coupled with a low carb diet and exercise, make me crave strong flavours and meals that are healthy but really satisfying.
This One-pot Thai Fish Stew ticks all those boxes with aplomb and is really quick to make into the bargain. One-pot meals are hugely popular in our house (and there are quite a few on this here blog) especially in winter.
I have used all my favourite ingredients, and Thai cooking staples, in this dish – ginger, lemongrass, chillies, fish sauce which makes for a very aromatic stew. While I can’t make any claims that this is an authentic dish, it is definitely authentically delicious!
Serve with Thai sticky rice to mop up some of the delicious sauce or, if you are really watching your carb intake, with konjac ‘slim rice’ or cauliflower rice.
I used 2 packets of fish pie mix which is commonly sold in the UK (usually 50% salmon fillet, 25% cod fillet and 25% smoked haddock) only because that’s all I had available in my freezer, but I think the dish would be even better with a cod and salmon combo.
The stew cooks really quickly provided you have all the ingredients ready to throw in. Although I haven’t tried it, I suspect this recipe would work well with chicken breast fillets instead of fish – make sure you replace the fish with chicken stock.
I have created a short video to demonstrate the recipe – with the invaluable help of my husband who did most of the heavy lifting (i.e. filming and, especially, editing) while I sat nearby offering very unhelpful advice. Hope you like it!
Have You Made My Thai Fish Stew?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde. I can’t wait to see your take on it!
Recipe
One-pot Thai Fish Stew and a recipe video
Inspired by the flavors and ingredients used in Thai cooking, this flavorful stew can be on the table in 30 minutes! Serve with Thai sticky rice.
- Serves 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Ingredients
- generous 1 lb (500g) cubed fish fillets (a mix of salmon and cod)
- 10 ½ oz (300g) raw king prawns (shrimp, peeled)
- 1 cup (250ml) fish stock
- 2 large handfuls fresh spinach leaves (more if desired)
- 3 tbsp coconut cream
- 3 large tomatoes (seeded and finely chopped)
- 3 large shallots (finely chopped)
- 3 garlic cloves (minced)
- 2 kaffir lime leaves (usually available frozen)
- 1 tbsp coconut oil (or canola oil)
- 1 tbsp palm sugar (ground (use a bit of sweetener, if preferred))
- 1 tbsp Thai fish sauce (Nam pla)
- 1 red chili (sliced thinly)
- 1 tsp grated fresh ginger
- 1 tsp lemongrass paste
- a good drizzle Sriracha sauce
- handful fresh basil (torn (Thai basil if you can source it))
- juice of 1/2 lime (or more, to taste, extra lime wedges to serve)
- pinch dried chili flakes to serve (optional)
Method
- 1
Heat a wok or large casserole and melt 1 tbsp of coconut oil.
- 2
Add the chopped shallots, minced garlic, ginger and lemongrass paste. Cook over medium-low heat for 5 minutes, or until the shallots have softened.
- 3
Add the chopped tomatoes, chili and stock and bring to the boil.
- 4
Reduce the heat to a rolling simmer and add the fish sauce, basil, coconut cream and kaffir lime leaves. Cook for 5 minutes.
- 5
Add the cubed fish and gently stir them in. Cook for 3 minutes.
- 6
Add the prawns and cook for a further 3-4 minutes, or until they turn pink.
- 7
Throw in the spinach leaves and cook until wilted. Generously drizzle with Sriracha sauce and the juice of half a lime (or more, to taste). Sprinkle with dried chili flakes and check the seasoning. Remove the kaffir lime leaves.
- 8
Serve over rice with lime wedges on the side.
Notes
Replace the fish with equal amounts cubed chicken breast and the fish with chicken stock. Make sure you cook the chicken thoroughly before serving.
