Asian fish hot pot

Preparation Time

10 minutes

Cooking Time

37 minutes

Ingredients (serves 4)

• 2 teaspoons peanut oil
• 1-2 tablespoons Thai yellow curry paste
• 400ml coconut cream
• 2 cups (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)
• 3 teaspoons fish sauce
• 3 teaspoons lime juice
• steamed rice, to serve
• lime wedges, to serve

Method

1. Heat the oil in a large saucepan or wok over medium heat. Add the yellow curry paste and cook, stirring, for 1-2 minutes. Add the coconut cream, stock and lemongrass. Cover pan with a lid and simmer for 20 minutes.
2. Uncover, add the eggplant and beans and cook for 10 minutes. Add the fish, fish sauce and lime juice and cook for another 5 minutes. Remove the lemongrass and serve with steamed rice and extra lime wedges.

Notes & tips

• Use barramundi or blue eye fillet portions, or large ling fillets cut into smaller portions.