Lemon grass and lime fish stew
By: Ainsley Harriott From: Ainsley's Meals in Minutes
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Lemon grass and lime fish stew
- Prep time:
- 20 mins
- Cook time:
- 12 mins
- Serves:
- 4
Ainsley Harriott's fragrant Thai-style stew is perfect for a summer evening - substitute cod with any firm-fleshed white fish if you prefer...
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Ingredients
- 1 tbsp sunflower oil
- 8 Spring onions, trimmed and sliced
- 2 cloves Garlic, crushed
- 5 cm piece Ginger, finely grated
- 2 stalks Lemon grass, outer leaves removed and the core finely chopped
- 1 red chilli, seeds removed and finely diced
- 150ml dry White wine
- 600ml fresh fish stock, (from a carton is fine)
- 2 limes, juice and finely grated rind
- 750g cod, skinned, and cut into 2.5cm cubes
- 150g mangetout, shredded
- 3 tbsp Fish Sauce, (nam pla)
- a good handfuls freshsprigs Coriander, to garnish
Method
1. Heat the oil in a large heavy-based pan and fry the salad onions for 2 minutes. Add the garlic, ginger, lemon grass and chilli, then continue to cook over a low heat for another 2 minutes, stirring.2. Add the wine to the pan, increase the heat and allow to reduce for 3 minutes, then pour in the stock and lime juice and bring to a gentle simmer. Add the fish and simmer uncovered for 3 minutes or until the fish is tender but still holding its shape.
3. Add the mangetout to the pan and cook for another 2 minutes until tender. Stir in the fish sauce and ladle into warmed, wide-rimmed serving bowls. Garnish with lemon rind and coriander sprigs. Serve at once.
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