Spicy Thai Fish Stew

Spicy Thai Fish Stew


500 grams McCain Garden Mix

2 tablespoons oil

700 grams frozen hake fillets

1 large onion diced

2 teaspoons minced garlic

1 can chopped tomatoes

50 grams Thai Red Curry Paste (store bought)

1 can coconut cream

Juice of 1 lemon

Salt and pepper

Chopped coriander

Chopped chilli




Prep Time: 5 minutes
Total Time: 35 - 40 minutes

  1. Heat a large pot on medium heat and sauté the onions until golden
  2. Add in the garlic and Thai curry paste and mix well
  3. Now add in the tomatoes and allow to cook and thicken about 8 - 10 minutes
  4. Once the tomato sauce has thickened, add in the coconut cream, mix well
  5. Add in the frozen fish and McCain veg, and cook on medium heat for a further 10 - 12 minutes until the fish and veg are cooked
  6. Switch of the heat
  7. Garnish with chopped coriander and chopped chilli and serve with fluffy rice

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Garden Mix #hake #fish #stew