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1 tablespoon vegetable oil
2 cloves garlic, crushed
¾ tablespoon fresh ginger, cut into thin slices
3 cups water or 750 ml
4 tablespoons MAGGI Coconut Milk Powder
2 cubes MAGGI® Chicken Less Salt Bouillon
1 medium carrot or 100 g, cut into thick slices
1 red chili pepper, cut into thin slices
2 tablespoons thai fish sauce
500 g white fish fillets, cut into large cubes
200 g broccoli, cut into florets
1 tablespoon lime juice
¼ cup spring onions, sliced
Heat oil in a large saucepan, cook garlic and ginger for 1 minute.
Combine water and MAGGI Coconut Milk Powder and add to the saucepan. Add MAGGI® Chicken Less Salt Bouillon cubes, carrot slices and red chili. Bring to boil and simmer for 4 minutes.
Add fish fillets and fish sauce, simmer for 5-7 minutes or until fish is almost cooked.
Add broccoli and lime juice and simmer for another 3-4 minutes. Remove from heat.
Stir in spring onion and serve with white rice.
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