Easy recipe Asian Fish Hot Pot Recipe

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two teaspoons peanut oil one-two tablespoons Thai yellow curry paste about four hundredml coconut cream (Recipes by ingridients cream) two cups (about five hundredml) fish stock one lemongrass (Recipes by ingridients lemongrass) stalk, white part only, bruised four finger eggplants, sliced about one hundredg green beans, trimmed about seven hundred and fiftyg white, fish fillets (Recipes by ingridients fish fillets) cut into large pieces (see note) three teaspoons fish sauce three teaspoons lime juice Steamed, rice (Recipes by ingridients rice) to serve Lime wedges, to serveStep one Heat the oil in a large saucepan or wok over medium heat. Asian Fish Hot Pot Recipe. Add the yellow curry paste and cook, stirring, for one-two minutes. Asian Fish Hot Pot Recipe. Step two Add the coconut, cream (Recipes by ingridients cream) stock and. lemongrass (Recipes by ingridients lemongrass) Asian Fish Hot Pot Recipe. Cover pan with a lid and simmer for about twenty minutes. Asian Fish Hot Pot Recipe. Step three Uncover, add the eggplant and beans and cook for ten minutes. Step four Add the fish, fish sauce and lime juice and cook for another about five minutes. Asian Fish Hot Pot Recipe. Remove the lemongrass (Recipes by ingridients lemongrass) and serve with steamed rice (Recipes by ingridients rice) and extra lime wedges.. Asian Fish Hot Pot Recipe.