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“This is heaven in a bowl and needs no more introduction than that,” says Kate Humble.
Thai-spiced fish stew
Serves: 4
Ingredients:
300g agency white fish, minimize into chunks
200g uncooked peeled king prawns
Flavourless oil, reminiscent of sunflower
2 lemon grass stalks, trimmed and bashed
3cm piece of recent root ginger, peeled and finely chopped or grated
4 garlic cloves, sliced
3 spring onions, sliced
1 lengthy pink chilli, sliced
1 tbsp tomato purée
150g cherry tomatoes, halved
160ml coconut cream
500ml fish or vegetable inventory
1 tbsp fish sauce
1 tsp sugar
1 tbsp tamarind paste
250g sugar snap peas
Leaves from a small bunch of Thai basil
Sea salt and freshly floor
Black pepper
Method:
1. Put the fish and prawns into a bowl and sprinkle over 1 teaspoon of salt. Mix properly and depart to 1 facet for as much as 1 hour.
2. Heat a massive saucepan over a medium warmth, add a sprint of oil and stir the lemon grass, ginger, garlic, two-thirds of the spring onions and the chilli over the warmth till the garlic turns gentle golden. Add the tomato purée and stir for a additional minute.
3. Tip in the tomatoes, the coconut cream and the inventory and blend to mix.
4. Then stir in the fish sauce, sugar and tamarind and convey to a mild simmer for 10 minutes. Taste and modify the seasoning, bearing in thoughts the fish with its salt can be added shortly. More fish sauce will give a saltier flavour, further tamarind will improve the bitter.
5. Add the fish, prawns and sugar snap peas and blend by. Simmer gently for a additional 3–4 minutes, or till the fish is simply simply cooked by.
6. Remove the lemon grass stalks and discard. Serve in bowls, scattered with the basil and remaining spring onion.
‘Home Made – recipes from the countryside’ by Kate Humble (Gaia, £26).
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