Vegetable Fish Stew
Spicy hot fish stew with okra, green bean, daikon, carrot and tomato is delicious country food from Khmer in Cambodia. Back home, our people make this fish stew with mostly boneless Asian catfish, basa fish or snakehead fish. Here, seafood is expensive. But catfish nuggets are the cheapest and it is excellent for stew, soup, caramelized and fish cake. Many Asians prefers the texture and taste of catfish belly(catfish nuggets) that available at most grocery stores with me.
|2 tablespoons of vegetable oil|
|2 cloves of garlic, minced|
|1 yellow onion, chopped|
|1 large tomato, diced|
|1/4 lb (115 gram) of green bean ,cut 2 inches in length|
|1 cup of peeled and cubes daikon|
|1 large carrot, peeled and chopped|
|2 kaffir lime leaves|
|4 cups of water|
|1 lb (450 gram) of fresh catfish nuggets or any white fish fillet|
|3 chopped hot chili pepper or to your taste (option)|
|1/2 lb (225 gram) of frozen or fresh okra , chopped|
|2 tablespoons of fish sauce|
|1/2 teaspoon of salt|
|1 tablespoon of sugar|
|1/4 teaspoon of black pepper|
Directions to make Vegetable Fish Stew
- Pre-heat a soup pot.
- When soup pot is hot, add oil, garlic, onion and tomato, stirs well.
- Add green bean, daikon, carrot and kaffir lime leaves, stirs well.
- Add water, fish, chili pepper and okra, and simmering till fish tender.
- Seasoning with fish sauce, salt, sugar and black pepper.
- Serve hot with rice or with hot bread.
Serve hot with rice or with hot bread.
Related Recipe: Fish and Asian Purple Spinach Soup
Serving Size: 1
Calories Per Serving: 916