Asian Fish & Pumpkin in Coconut Milk How to cook GREAT food recipe

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is plant-based and lower in calories, while canned tuna is often more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces fat and calories, while dilution makes coconut cream more economical.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be made with fresh ingredients, and curry powder is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is often more budget-friendly.

Preheat a pan and add cooking oil, garlic, ginger, and fresh chili, cooking for 2-3 minutes.

Add diced pumpkin and stir for about 5 minutes until cooked.

Add chopped onion and cook for about 2 minutes.

Lay the cream fish in the pan and cover, simmering for about 3-4 minutes on each side.

Crush the pancake (presumably referring to the pumpkin) to create a paste before adding coconut milk.

Add coconut milk and water, ensuring water is added to the side to avoid washing out ingredients, then cover and bring to a boil for about 8-10 minutes.

Add bok choy and capsicum, cover, and let it sit for 2-3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens