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Ingredients 13 items

  • 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 Less Salt Chicken Stock
  • 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

How to prepare

  1. Heat oil in a large saucepan, cook garlic and ginger for 1 minute.
  2. 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 a boil and simmer for 4 minutes.
  3. Add fish fillets and fish sauce, simmer for 5-7 minutes or until fish is almost cooked.
  4. Add broccoli and lime juice and simmer for another 3-4 minutes. Remove from heat.
  5. Stir in spring onion and serve with white rice.

Nutritional informations

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