Brazilian Fish Stew Kompong Style
A traditional Brazilian fish stew recipe adapted for Southeast Asia and Activated Phenolics! You can use any mix of fish and vegetables you want in the recipe.
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- 2 pounds fresh whitefish filets or salmon
- 1/2 pound fishcake
- ½ cup fresh lime juice
- 2 cups chopped tomatoes
- 2 cups chopped bok choy leaves, separating green and white parts
- 1 red or green capsicum sliced for garnish
- 1 ½ cup chopped onion
- 1/2 cup chopped fresh coriander
- 1/3 cup chopped laksa leaf (use more coriander if not available)
- ½ cup chopped green onion
- 1 minced garlic clove
- 1/2 cup olive, palm or coconut oil oil
- 1/2 tsp tumeric
- 1 pounded stalk lemongrass (3 inch white)
- 2 tsp Activated Phenolics
- Salt to taste
- White pepper or chili to taste
- Add the Activated Phenolics and tumeric to the lime juice and stir well.
- Rinse the fish, cut into 3 to 6 centimetre pieces and put in a bowl together with cut up fish cake. Add the lime juice mix and marinate.
- Cut all the tomatoes, bok choy, regular onion and green onion. Separate the green bok choy from the white parts. Mix all but the green bok choiin a bowl with fresh coriander.
- Saute the garlic in the oil in a large pan. Add half of the vegetable mixture. Arrange the fish on top of the vegetables.
- Cover and cook for 5 minutes. Add water, salt, lemograss, lime leaf and water, then cover and cook for another five minutes.
- Add the remaining vegetable mixture and the green bok choy over the fish. Add more water if needed.
- Let it cook for another 5 more minutes. Remove the lemon grass before serving. Decorate with cilantro leaves and sliced capsicum.