Lemongrass & Tomato Fish Stew
(Serves 2 females or 1 male)
Ingredients
- 220g Boneless fish fillets
- 1 Tablespoon olive or canola oil
- 1 Medium onion, sliced
- 2 Cloves garlic, crushed
- 1 ½ Tablespoons ginger paste
- ½ Teaspoon ground turmeric
- 1 Small chilli, deseeded and finely chopped (optional)
- 1 Tablespoon chopped fresh lemongrass
- 1 Tablespoon vinegar
- ½ Tablespoon fish sauce
- ¾ Cup water
- 2 Large tomatoes, finely chopped
- 1 Tablespoon chopped fresh coriander
- Cauliflower rice to serve
Method
- Cut fish into small pieces. Heat oil in large frying pan, add fish, stir over medium heat for few minutes or until fish is firm. Remove from heat and keep warm.
- Add onions and garlic to the same pan, stir over medium heat until onions are soft and just golden.
- Stir in ginger, turmeric, chilli, lemongrass, vinegar, fish sauce, half the coriander and water, combine well and bring to the boil.
- Reduce heat and simmer for 5 minutes.
- Stir in fish and simmer for a further 5 minutes or until fish is tender then add the tomatoes and cook until the tomatoes are heated through.
- Serve on a bed of Cauliflower rice topped with the remaining coriander.
