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Easy Chinese Fish Stew SERVES : 4 | PREPARATION TIME 40 MINUTES | COOKING TIME 20 MINUTES
This dish was very much inspired by a truly amazing chef I know named Patrick. As a Mother’s Day treat, I took my parents for dinner and we were served the most amazing Fish Stew so I just had to develop a dish that reminded me of this very special occasion.
You have just got to try my delicious Chinese fish stew inspired by an Italian fish stew recipe that a friend of mine cooked for me. It was a flavour explosion!
My blend of Chinese and Italian ingredients gives the dish a unique twist that I've never tasted before. The combination of tender fish and aromatic spices made for a hearty and comforting meal that's perfect for any occasion. If you're looking to switch up your seafood game, definitely give this recipe a try!
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Easy Chinese Fish Stew SERVES : 4 | PREPARATION TIME 40 MINUTES | COOKING TIME 20 MINUTES
INGREDIENTS
200g Monkfish
4 Langoustines in shell
8 whole King Prawns in shell, deveined
250g fresh Mussels in shell
250g fresh Clams in Shell
150g Firm Tofu, cut into a 2cm dice
1 tbsp Vegetable Oil
Thumb size piece Ginger, grated
2 Garlic cloves, minced
3 medium sized Tomatoes
1 Thai Red Chilli, finely chopped
3 Spring Onions, whites and greens separated, finely sliced
3 tbsp Chinese Rice Wine
1.2 ltr Fish Stock
2 tbsp Tomato Ketchup
1 tbsp Tomato Puree
Salt
White Pepper
METHOD
Score a cross into the top of the tomatoes, cover with boiling water and leave to soak for 2 minutes, then peel off the loosened skin. Once peeled, chop the tomatoes into a small dice.
Slice the monkfish into thin bite size pieces, place into a bowl along with a pinch of salt and the rice wine and leave to marinate for 30 minutes.
Heat a casserole pot over a medium heat, add the oil along with the ginger and fry for 30 seconds, then add the spring onion whites and garlic and after a further 20 seconds add the diced tomatoes and fresh chili and a pinch of salt. Quickly stir to combine the ingredients and fry for 2 minutes.
Stir in the tomato ketchup and puree and then pour in the fish stock. Add the tofu and gently bring to a simmer, placing a lid on the pot and allowing to simmer for 10 minutes.
After 10 minutes, remove the lid, turn the heat back up to medium and add the langoustines and king prawns. After 2 minutes add the mussels and clams and once the stew is boiling add the marinated monkfish and any leftover liquid. Gently stir through the stew. After 1 more minute check the seasoning and adjust with salt and white pepper if required. Finally turn off the heat and sprinkle in the spring onion greens to garnish.
Delicious served with a hunk of your favourite crusty bread but I heartily suggest you try this with the Chinese Fried Bread, Youtiao.
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Hi, I'm Kwoklyn
I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants.
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be.
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