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Thai-spiced fish stew

Name: Thai-spiced fish stew
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 300g firm white fish, cut into chunks; 200g raw peeled king prawns; 1 tsp fine sea salt; Vegetable oil to fry; 2 lemongrass stalks, trimmed and bashed; 3cm piece ginger, finely chopped; 4 garlic cloves, finely sliced; 3 spring onions, sliced; 1 red chilli, sliced; 1 tbsp tomato purée; 150g cherry tomatoes, halved; 160ml coconut cream; 500ml fish or vegetable stock; 1 tbsp fish sauce; 1 tsp caster sugar; 1 tbsp tamarind paste; 250g sugar snap peas; 15g bunch Thai basil, leaves picked

By: TV presenter and author. Kate Humble

Published: 3 Dec 24
Updated: 3 Dec 24

This aromatic Thai fish stew from TV star Kate Humble stew hits the spot on chilly weeknights. It’s packed with prawns and white fish, plus fragrant lemongrass and tamarind.

“This is heaven in a bowl and needs no more introduction than that!” says Kate.

Recipe taken from Home Made: Recipes From The Countryside by Kate Humble (Gaia £26) and tested by delicious.

Loved this dish? Try Kate’s quick and easy prawn and chorizo stew, too.

Easy
December 2024

Test kitchen approved

Serves 4
Hands-on time 20 min, plus up to an hour salting. Simmering time 15 min

This aromatic Thai fish stew from TV star Kate Humble stew hits the spot on chilly weeknights. It’s packed with prawns and white fish, plus fragrant lemongrass and tamarind.

“This is heaven in a bowl and needs no more introduction than that!” says Kate.

Recipe taken from Home Made: Recipes From The Countryside by Kate Humble (Gaia £26) and tested by delicious.

Loved this dish? Try Kate’s quick and easy prawn and chorizo stew, too.

Nutrition: per serving

Calories: 295kcals
Fat: 13g (7.9g saturated)
Protein: 29g
Carbohydrates: 13g (9.8g sugars)
Fibre: 4.1g
Salt: 3.3g

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Ingredients

300g firm white fish, cut into chunks
200g raw peeled king prawns
1 tsp fine sea salt
Vegetable oil to fry
2 lemongrass stalks, trimmed and bashed
3cm piece ginger, finely chopped
4 garlic cloves, finely sliced
3 spring onions, sliced
1 red chilli, sliced
1 tbsp tomato purée
150g cherry tomatoes, halved
160ml coconut cream
500ml fish or vegetable stock
1 tbsp fish sauce
1 tsp caster sugar
1 tbsp tamarind paste
250g sugar snap peas
15g bunch Thai basil, leaves picked

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Method

Put the fish and prawns in a bowl and sprinkle over the salt. Mix well and set aside for up to an hour.
Add a dash of oil to a large pan over a medium heat. Stir in the lemongrass, ginger, garlic, two thirds of the spring onions and the chilli. Stir-fry for a minute until the garlic turns light golden, then add the tomato purée and stir for a further minute.
Add the tomatoes, coconut cream and stock, then mix to combine. Stir in the fish sauce, sugar and tamarind, then bring to a gentle simmer. Cook for 10 minutes, then taste for seasoning (bearing in mind the fish with its salt will be added shortly). More fish sauce will add a saltier flavour; extra tamarind will increase the sour.

Add the fish, prawns and sugar snap peas, then mix through. Simmer gently for 3-4 minutes more or until the fish is only just cooked through. Remove the lemongrass and discard, then divide among bowls and scatter with the basil and remaining spring onion.