Easy Chinese Fish Stew

Fish stew holds cultural significance in Chinese cuisine and is enjoyed as a symbol of abundance, prosperity, and good fortune. Fish is a symbol of wealth and abundance and serving fish stew during special occasions or celebrations is believed to bring luck and prosperity to the household.

My blend of Chinese and Italian ingredients gives the dish a unique twist that I’ve never tasted before. The combination of tender fish and aromatic spices made for a hearty and comforting meal that’s perfect for any occasion. If you’re looking to switch up your seafood game, definitely give this recipe a try!

Easy Chinese Fish Stew

This dish was very much inspired by a truly amazing chef I know named Patrick. As a Mother’s Day treat, I took my parents for dinner and we were served the most amazing Fish Stew so I just had to develop a dish that reminded me of this very special occasion.

Servings 4

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Ingredients

• 200 g Monkfish
• 4 Langoustines in shell
• 8 whole King Prawns in shell deveined
• 250 g fresh Mussels in shell
• 250 g fresh Clams in Shell
• 150 g Firm Tofu cut into a 2cm dice
• 1 tbsp Vegetable Oil
• Thumb size piece Ginger grated
• 2 Garlic cloves minced
• 3 medium sized Tomatoes
• 1 Thai Red Chilli finely chopped
• 3 Spring Onions whites and greens separated, finely sliced
• 3 tbsp Chinese Rice Wine
• 1.2 ltr Fish Stock
• 2 tbsp Tomato Ketchup
• 1 tbsp Tomato Puree
• Salt
• White Pepper

Instructions

• Score a cross into the top of the tomatoes, cover with boiling water and leave to soak for 2 minutes, then peel off the loosened skin.
• Once peeled, chop the tomatoes into a small dice.
• Slice the monkfish into thin bite size pieces, place into a bowl along with a pinch of salt and the rice wine and leave to marinate for 30 minutes.
• Heat a casserole pot over a medium heat, add the oil along with the ginger and fry for 30 seconds, then add the spring onion whites and garlic and after a further 20 seconds add the diced tomatoes and fresh chili and a pinch of salt.
• Quickly stir to combine the ingredients and fry for 2 minutes.
• Stir in the tomato ketchup and puree and then pour in the fish stock. Add the tofu and gently bring to a simmer, placing a lid on the pot and allowing to simmer for 10 minutes.
• After 10 minutes, remove the lid, turn the heat back up to medium and add the langoustines and king prawns.
• After 2 minutes add the mussels and clams and once the stew is boiling add the marinated monkfish and any leftover liquid. Gently stir through the
• stew.
• After 1 more minute check the seasoning and adjust with salt and white pepper if required.
• Finally turn off the heat and sprinkle in the spring onion greens to garnish.

Notes

Delicious served with a hunk of your favourite crusty bread but I heartily suggest you try
this with the Chinese Fried Bread, Youtiao.

Calories: 118kcal

Nutrition

Calories: 118kcal | Carbohydrates: 5g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 104mg | Potassium: 330mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg