Fish Stew


2 tsp peanut oil
6 green onions, thinly sliced
2 tsp lemongrass, minced
2 tsp ginger root, minced
2 tsp green chilli, chopped
¾ cup coconut milk (fat-reduced)
¾ cup chicken stock
1.5 lbs of cod fillets
2 kaffir lime leaves, shredded
¼ cup cilantro leaves


Heat the peanut oil in a large pan. Then add the green onions, lemongrass, chilli and ginger and cook for about 3 minutes. Pour in the coconut milk and stock and bring to a quick boil.

Carefully put the fish into the pan and add the kaffir lime leaves. Simmer uncovered until the fish is cooked, about 10 minutes. You will need to turn over the cod once during cooking time. Take the cooked fish out of pan and keep warm.

Bring the coconut mixture to a quick boil again and boil for about 5 minutes, when liquid should be reduced by half. Arrange the cod on serving plates, cover with the coconut liquid and sprinkle with cilantro leaves.