Name: Simple Asian Fish Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 pcs onion; 2 cloves garlic clove; 2 tbsp neutral oil; 1 tsp turmeric; 0.5 tsp chilli flake; 1 can chopped tomato; 1.5 dl coconut milk; 1 pcs red bell pepper; 250 g cod fillet or other white fish; 250 g salmon or trout fillet; 100 g sugar snap pea; 0.5 bunch fresh coriander; 1 pcs lime

UntrainedChef

Tips from the kitchen

Give the turmeric and chilli flakes that minute in the oil before the wet stuff goes in. Toasting them in fat wakes up the flavour and stops the turmeric tasting raw and dusty.
Cut the cod and salmon into chunks about the same size so they cook at the same rate. Once they go in, keep the simmer gentle. A hard boil breaks the fish apart and you end up with mush.
The fish is done when it turns opaque and flakes with light pressure, usually around the 8 minute mark. Pull it off the heat as soon as it gets there rather than leaving it bubbling.
Add the sugar snaps right at the end so they stay green and have a bit of snap. Two or three minutes in the hot stew is plenty.
Squeeze the lime over your own bowl at the table instead of into the pan. A fresh hit of acid at the end lifts the whole thing.

Ways to vary it

You can swap the cod and salmon for prawns if that's what you have. Stir them in for the last 4 to 5 minutes, just until they turn pink.
If you want more vegetables in there, baby spinach works well stirred in with the sugar snaps and wilts in a minute.
A splash of fish sauce in place of some of the salt gives it more savoury depth, if you have a bottle in the cupboard.

Storage & leftovers

Keeps in the fridge for up to two days in a sealed container. I wouldn't freeze it, the fish goes grainy and the coconut milk splits on thawing. Reheat gently on the stove over low heat just until warmed through, since a full boil overcooks the fish.