Delicious traditional Khmer cuisine from Cambodia includes spicy hot fish stew with okra, green beans, daikon, carrot, and tomato. This fish stew is mostly made at home with boneless Asian catfish, basa fish, or snakehead fish. Seafood is costly here. However, catfish nuggets are the most affordable and are great in fish cakes, stews, and soups. The texture and flavor of catfish belly (also known as catfish nuggets), which are readily accessible at most grocery shops with me, are preferred by many Asians.
2 tablespoons of vegetable oil
2 cloves of garlic, minced
1 yellow onion, chopped
1 large tomato, diced
1/4 lb (115 gram) of green bean ,cut 2 inches in length
1 cup of peeled and cubes daikon
1 large carrot, peeled and chopped
2 kaffir lime leaves
4 cups of water
1 lb (450 gram) of fresh catfish nuggets or any white fish fillet
3 chopped hot chili pepper or to your taste (option)
1/2 lb (225 gram) of frozen or fresh okra , chopped
2 tablespoons of fish sauce
1/2 teaspoon of salt
1 tablespoon of sugar
1/4 teaspoon of black pepper
Making Vegetable Fish Stew instructions
Warm up a soup pot.
Add oil, garlic, onion, and tomato to a heated soup pot and stir thoroughly.
Add the kaffir lime leaves, green beans, daikon, and carrot. Stir thoroughly.
Until the fish is soft, add the water, fish, chili pepper, and okra.
fish sauce, salt, sugar, and black pepper are used in the seasoning.
Serve heated alongside hot rice or hot toast.