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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 Less Salt Chicken Stock 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.
Per Portion of 300g
Recipe Thai Spicy Fish in Coconut Sauce | Nestlé Family ME
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