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Asian fish hot pot
Asian fish hot pot
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Prep Time:
10 minutes
Cook Time:
37 minutes
Total Time:
47 minutes
Elevate your dining experience with a tantalizing Asian seafood hot pot bursting with authentic Thai flavors.
Ingredients:
  • 9.20 gm peanut oil
  • 1-56.00 gm Thai yellow curry paste
  • 400ml coconut cream
  • 500ml fish stock
  • 1 lemongrass stalk, white part only, bruised
  • 4 finger eggplants, sliced
  • 100g green beans, trimmed
  • 750g white fish fillets, cut into large pieces (see note)
  • 18.30 gm fish sauce
  • 15.90 gm lime juice
  • Steamed rice, to serve
  • Lime wedges, to serve
Instructions:
  • In a large saucepan or wok over medium heat, warm the oil. Stir in the yellow curry paste and cook for 1-2 minutes, stirring continuously.
  • Combine the luscious coconut cream, flavorful stock, and fragrant lemongrass in the pan. Cover with a lid and gently simmer for 20 minutes to develop rich flavors.
  • Uncover the pot and gently introduce the eggplant and beans into the simmering mixture, allowing them to cook together for 10 minutes.
  • Combine the fish, fish sauce, and lime juice in the pot and simmer for an additional 5 minutes. Discard the lemongrass, then serve the dish with steamed rice and additional lime wedges.

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