Quick and Easy Fish Stew with an Asian Twist

This one pot fish stew is a light meal that is easy and quick to whip up.

Thai flavours and seafood are a great combination together. This dish is warm, flavourful and filling.

This is a very versatile recipe as it can be easily adapted to add a fish of your choice and some prawns too if that meets with your taste.

This recipe goes well with steamed rice.


White Fish Fillets, cut into small pieces- 1kg

Vegetable Oil – 1 to 2 tablespoons

Thai Red Curry paste – 220gms

Coconut Milk – 400ml

Fish Sauce – 2 teaspoons

Lemon Juice – 1 tablespoon

Fish Stock – 2 Cups

Sugar – 1 teaspoon

Snow peas, trimmed and cut into small pieces – 200gms

Baby Bok Choy, roughly chopped – 3

Crushed red chilli flakes

Coriander Leaves – ½ cup

Salt to taste


  1. Heat Oil in a large saucepan. Add the Thai red curry paste and fry until fragrant.
  2. Stir in the coconut milk and bring to a simmer.
  3. Add the sugar, fish sauce, lemon juice and stir through.
  4. Add the fish pieces and allow to cook for 2 minutes.
  5. Add the fish stock and allow to bubble up.
  6. Then add the snow peas and bok choy and cover and cook for another 5 minutes. When stirring be gentle so as not to break up the fish pieces. Add the crushed red chilli flakes according to personal spice preference.
  7. When cooked, check for salt and add the coriander and serve.


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