Fire Fish Stew
Servings: 4
This stew is very easy and rewarding, especially when your fingers are freezing. Roughly chop everything up in pieces of similar size, then place it in a saucepan (except the fish and pak choi). Boil until soft, but not soggy! Add the fish, let it simmer for a couple of minutes and serve with steaming fluffy rice.
PRIMUS | TREKKING & EXPEDITION
Ingredients:
800 g diced salmon
2 diced butternut squash
4 head pak choi, split in half
1600 ml coconut cream
400 ml water for boiling
4 tbsp green curry paste
4 crushed lemongrass
4 tbsp turmeric
Instructions:
PREPARE AT HOME
01
Cut the ingredients into desired shapes.
02
Measure the dry ingredients and put in a little jar.
COOK OUTSIDE
01
Put all the ingredients except the fish and pak choi in a pot and bring to a boil.
02
Let it boil until the pumpkin is cooked soft.
03
Add the fish and pak choi, let them simmer for a couple of minutes.
04
Serve hot!
living it large?
Finish the dish with some freshly chopped coriander.
Recommended Equipment
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