- 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
Thai Spicy Fish in Coconut Sauce
INGREDIENTS
Thai Spicy Fish in Coconut Sauce with
Thai Spicy Fish in Coconut Sauce with 
- 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
NUTRITIONAL INFORMATION
Thai Spicy Fish in Coconut Sauce with
Thai Spicy Fish in Coconut Sauce with
- Energy 210 (Kcal)
- Protein 22 (g)
- Carbohydrate 9.3 (g)
- Total Fat 9.4 (g)
HOW TO PREPARE
Thai Spicy Fish in Coconut Sauce with
Thai Spicy Fish in Coconut Sauce with
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 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.
REVIEWS
Thai Spicy Fish in Coconut Sauce with
