Eurasian Fish Stew - Fish Molee Recipe

Name: Eurasian Fish Stew - Fish Molee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces piece of boneless salmon or 6 ounces a firm flaky white fish; curry leaf; 1 piece pandan leaf; 6 cm ginger; 2 cm turmeric, fresh or 1 teaspoon turmeric powder; 6 garlic cloves, peeled and smashed; 1 small red pepper (capsicum); 1 red onion, cut into rings (medium size); 1 cayenne, chili for heat; salt; pepper; 1/2 teaspoon chicken bouillon powder; 1 1/2 cups coconut milk; 1 lime

Servings: persons

6 ounces piece of boneless salmon or 6 ounces a firm flaky white fish
curry leaf
1 piece pandan leaf
6 cm ginger
2 cm turmeric, fresh or 1 teaspoon turmeric powder
6 garlic cloves, peeled and smashed
1 small red pepper (capsicum)
1 red onion, cut into rings (medium size)
1 cayenne, chili for heat
salt
pepper
1/2 teaspoon chicken bouillon powder
1 1/2 cups coconut milk
1 lime

1
Ensure the fish is dry. Wipe with kitchen napkins. Salt and pepper each side of the fish with a sprinkle of each.
2
Heat the oil in the pan on high heat until smoking.
3
Put the fish in the pan and sizzle until it browns a little on each side. Chuck in the curry leaves as well. Make sure you don't cook the fish through. 30 secs should be enough. Plate.
4
Turn the fire down and saute the garlic, ginger, onions, turmeric, pandan leaf, chilli until fragrant. Put in the coconut milk or the milk/healthier option and throw in the capsicum and if using, the egg plant, and french beans.
5
Cover and stew until the milk reduces a bit and egg plant and french beans are cooked.
6
Put in the fish and curry leaves and baste then warm through.
7
Squeeze in the lime juice. The sour shouldn't dominate but should calm the sweetness of the coconut milk and pandan leaf.
8
Serve with HOT rice.

667

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ounces piece of boneless salmon or 6 ounces a firm flaky white fish, curry leaf, 1 piece pandan leaf, 6 cm ginger, and more.

Yes, Eurasian Fish Stew - Fish Molee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eurasian Fish Stew - Fish Molee

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