Thai Fish Stew with Salmon and Shrimp

< 30 minutes
4 persons
Simple
Pan
Thai Fish Stew with Salmon and Shrimp

This recipe is for a flavorful and aromatic Thai Fish Stew featuring tender salmon fillets and succulent prawns cooked in a rich coconut cream sauce. Alongside the seafood, vibrant vegetables such as pak choi and sugar snap peas add crunch and freshness to the dish. Fragrant spices like ginger, lemongrass, and a touch of 5-spice seasoning infuse the stew with depth of flavor, while Thai basil leaves lend a refreshing herbal note. Served over fragrant basmati rice, this dish offers a harmonious balance of textures and tastes, perfect for a satisfying and delicious meal.

Ingredients


  • 4 salmon fillets
  • 16 prawns, peeled and cleaned
  • 300 grams of basmati rice
  • 1 head of bok choy, washed and sliced ​​into strips
  • 150 grams of sugar snap peas, cleaned
  • 2 shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 4 lime leaves
  • 1 red chili pepper, sliced ​​(optional, for extra spice)
  • A handful of Thai basil leaves
  • 6 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 200 ml coconut cream
  • Sea salt to taste
  • 1 teaspoon ginger powder
  • 1 teaspoon 5-spice seasoning mix
  • 1 teaspoon lemongrass powder

Preparation


  • 1. Rinse the basmati rice under cold running water until the water runs clear. Then, cook the rice according to the instructions on the package. Turn off the heat and let the rice rest with the lid on until it is ready to be used.
  • 2. Heat a deep pan or wok over medium-high heat. Sauté the shallots, garlic, and, if desired, the red pepper gently in a little oil. Then, add the ginger powder, lemongrass powder, and the 5-spice seasoning mix. Briefly fry the spices, then deglaze with the coconut cream and let the mixture simmer over low heat, allowing the flavors to blend well.
  • 3. In a separate pan, briefly sear the salmon and prawns on both sides until they just start to color. Deglaze them with soy sauce and fish sauce. Then, add them to the sauce in the wok. Let the fish simmer in the sauce over low heat.
  • 4. Meanwhile, heat another pan over high heat and quickly stir-fry the sugar snap peas and bok choy to keep them crispy.
  • 5. Add the briefly cooked vegetables to the fish mixture in the coconut cream sauce and let them cook together for a few more minutes.
  • 6. Taste the fish stew and season it with Thai basil leaves. Add some extra sea salt if necessary.
  • 7. Serve the fish stew with fragrant basmati rice. Enjoy your meal!