Vegetable Fish Stew

The Vegetable Fish Stew is a spicy and flavorful dish from Khmer cuisine in Cambodia, featuring a medley of vegetables and fish in a hearty stew. Traditionally, this stew is made with boneless Asian catfish, basa fish, or snakehead fish; however, due to the expense of seafood, catfish nuggets, specifically the belly part, are commonly used, known for their favorable texture and taste, making them suitable for various preparations like stew, soup, caramelized dishes, and fish cakes. Catfish nuggets are readily available at most grocery stores.

To prepare this delectable stew, a soup pot is preheated, and vegetable oil, garlic, onion, and diced tomato are added, creating a fragrant base. Green beans, daikon, carrots, and kaffir lime leaves are then incorporated into the pot, contributing to the stew’s rich and diverse flavor profile. Water, fresh catfish nuggets (or any white fish fillet), chopped hot chili peppers, and okra are added to the mix, and the stew is simmered until the fish reaches a tender consistency.

The final step involves seasoning the stew with fish sauce, salt, sugar, and black pepper, ensuring a well-balanced blend of savory, salty, sweet, and peppery notes. This Vegetable Fish Stew is best served hot and can be enjoyed with rice or hot bread, providing a comforting and satisfying meal. The recipe reflects the resourcefulness of using affordable ingredients without compromising the dish’s authentic and delicious taste, making it a popular choice in Khmer households.

Ingredients

Directions to make Vegetable Fish Stew

1. Pre-heat a soup pot.
2. When soup pot is hot, add oil, garlic, onion and tomato, stirs well.
3. Add green bean, daikon, carrot and kaffir lime leaves, stirs well.
4. Add water, fish, chili pepper and okra, and simmering till fish tender.
5. Seasoning with fish sauce, salt, sugar and black pepper.
6. Serve hot with rice or with hot bread.

Serve hot with rice or with hot bread.

Enjoy it

Related Recipe: Fish and Asian Purple Spinach Soup