Burmese Fish Stew with Lemon Grass

Instructions

1. 1Cut the about 450 g firm white fish fillets into 5.08 cm pieces.
2. 2Place the 2 stalks of lemongrass on a cutting board and firmly hit them with the back of a heavy knife or a rolling pin until bruised. This releases their aroma. Finely mince the 2.54 cm ginger and 3 cloves garlic.
3. 3Heat the 1 tbsp vegetable oil in a large pot over medium heat, about 150°C.
4. 4Add the minced ginger and minced garlic to the pot and cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir in the 0.5 tsp turmeric powder and cook for another 30 seconds, stirring constantly.
6. 6Pour in the 4 cups vegetable broth and add the bruised lemongrass stalks. Bring the liquid to a gentle simmer.
7. 7Carefully add the 5.08 cm fish pieces and the 1 cup cherry tomatoes to the simmering broth. Cook for 5 to 7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
8. 8Remove the pot from the heat. Stir in the 2 tbsp fish sauce and the 2 tbsp lime juice.
9. 9Ladle the stew into bowls. Garnish with the 0.25 cup chopped green onions and serve hot.

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