Directions:
- Heat a wok, or large pan, until hot, add whole chillies and roast until just beginning to brown all over. Remove the chillies from the wok, cool and slice.
- Cut the fish into 5 cm pieces.
- Bruise the lemongrass and coriander roots by crushing them with the flat side of a knife.
- Add lemongrass, coriander roots, kaffir lime leaves, ginger, garlic, onions, sugar and coconut milk to wok.
- Stir to combine, bring to the boil.
- Reduce heat and simmer, uncovered, for two minutes.
- Add the fish pieces and prawns/shrimp, and simmer gently for 2 - 3 minutes, or until the fish is tender.
- Stir in the coconut cream.
- Stir through the chopped chillies, fish sauce, salt and lime juice, to taste.
- Serve on steamed white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.58 Kcal (1979 kJ) | ||
| Calories from fat | 214.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.85g | 37% | |
|---|---|---|---|
| Cholesterol | 154.25mg | 51% | |
| Sodium | 774.33mg | 32% | |
| Potassium | 928.29mg | 20% | |
| Total Carbs | 31.22g | 10% | |
| Sugars | 24.7g | 99% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 35.03g | 70% | |
| Vitamin C | 96mg | 160% | |
| Iron | 2.9mg | 16% | |
| Calcium | 140.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 136.67 Kcal (572 kJ) | ||
| Calories from fat | 62.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 37% | |
|---|---|---|---|
| Cholesterol | 44.61mg | 51% | |
| Sodium | 223.94mg | 32% | |
| Potassium | 268.47mg | 20% | |
| Total Carbs | 9.03g | 10% | |
| Sugars | 7.14g | 99% | |
| Dietary Fiber | 0.72g | 10% | |
| Protein | 10.13g | 70% | |
| Vitamin C | 27.8mg | 160% | |
| Iron | 0.8mg | 16% | |
| Calcium | 40.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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