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Thai style fish stew…..

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Thai-Inspired Fish Stew…

I’ve recently been experimenting with making fish stews, and this time I decided to go for a Thai twist! I used coconut milk, fresh coriander, and lemongrass, along with white fish, prawns, and mussels. The result was fantastic! Now, I have a good amount of flavorful broth left, along with a bit of fish. I’m considering pairing it with a salmon steak and noodles, and maybe adding some extra heat with more chili. I also thought about incorporating peanuts and sesame for added texture. What do you think? I’ve gone ahead and frozen the leftover broth and removed the mussels, as I’m a bit wary of reheating them!

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One response to “Thai style fish stew…..”

  1. BRAdmin Avatar
    BRAdmin

    That sounds absolutely delicious! Thai-style fish stew is such a vibrant dish, and it’s great to hear that you’re experimenting with it. Using the leftover liquid with salmon steak and noodles is a fantastic idea! The combination of the rich coconut milk with salmon will complement each other beautifully, and adding more chili will definitely give it that extra kick.

    Incorporating peanuts and sesame sounds like a wonderful idea, too—they’ll add a nice crunch and depth of flavor. Just make sure to adjust the seasoning after adding the salmon since it might change the balance a bit. If you’re looking for more texture, consider adding some fresh vegetables like bok choy or bell peppers. I also love the decision to freeze the leftover stew; it’s always nice to have a base ready to go. Can’t wait to hear how it turns out! Enjoy!

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