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    Aromatic Shan-Style Fish Stew

    clock-icon30 minutes
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    Pixicook editorial team

    A flavorful and aromatic fish stew made with fresh herbs, spices, and whole fish, inspired by Shan cuisine.

    Ingredients for Aromatic Shan-Style Fish Stew

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Lemongrass, thinly sliced

    cups

    Substitute chevron-down

    Turmeric Root, sliced

    tablespoons

    Substitute chevron-down

    Salt

    tablespoons

    Substitute chevron-down

    Shallots, coarsely chopped

    cups

    Substitute chevron-down

    Garlic, coarsely chopped

    cups

    Substitute chevron-down

    Ginger, sliced

    cups

    Substitute chevron-down

    Coriander Roots, minced

    tablespoons

    Substitute chevron-down

    Green Cayenne Chiles, sliced

    cups

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Tomato Wedges

    cups

    Substitute chevron-down

    Toasted Soybean Disk, chopped or crumbled

    tablespoons

    Substitute chevron-down

    Whole Fish, cleaned, cut into ¾ inch thick steaks and rinsed

    0 lb

    Substitute chevron-down

    Scallions, minced

    tablespoons

    Substitute chevron-down

    Thai Basil, loosely packed

    cups

    Substitute chevron-down

    How to Make Aromatic Shan-Style Fish Stew

    1. Make Lemongrass Paste

    Begin by making a coarse paste with the lemongrass, turmeric, and a pinch of salt. Use a large mortar or a food processor for this.

    2. Make Shallot-Garlic-Ginger Paste

    Make another coarse paste using the shallots, garlic, ginger, coriander roots, chiles, and another pinch of salt.

    3. Mix Pastes

    Combine both pastes together, ensuring they are well mixed.

    4. Boil Water and Add Ingredients

    Bring 8 cups of water to a boil in a wide pot. Add the combined spice paste, tomato wedges, crumbled soybean disk, and the remaining salt. Boil hard for about 10 minutes.

    5. Add Fish Steaks

    Add the fish steaks to the pot, including the heads if you have them, cover the pot, and cook at a medium boil for about 10 minutes.

    6. Add Herbs and Finish

    Add the minced scallions and the Thai basil leaves. Stir them in and remove the pot from the heat. Serve the stew hot.

    Pitfalls and tips

    Choose the Right Fish

    Opt for firm, white-fleshed fish like tilapia, cod, or halibut, which hold up well during cooking and ensure freshness.

    Balance the Flavors

    Pay attention to the interplay of salty, sweet, sour, and spicy elements and adjust seasoning with fish sauce, palm sugar, tamarind paste, and chilies.

    Toast the Spices

    Toasting spices before grinding or blending can significantly enhance their flavor, adding depth to your stew.

    Use Homemade Stock

    Making your own fish or vegetable stock adds richness and complexity that can't be replicated with boxed versions.

    Simmer Gently

    Ensure to simmer the stew gently to cook the fish through and allow flavors to meld without breaking the fish apart.

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