Burmese Fish Stew with Lemon Grass

Ingredients

• 1 lb Firm white fish fillets
• 2 stalks Lemongrass
• 1 inch Ginger
• 3 cloves Garlic
• 0.5 tsp Turmeric powder
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 4 cups Vegetable broth
• 1 cup Cherry tomatoes
• 0.25 cup Green onions
• 1 tbsp Vegetable oil

Instructions

1. 1Cut the 1 lb firm white fish fillets into 2-inch 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 1 inch ginger and 3 cloves garlic.
3. 3Heat the 1 tbsp vegetable oil in a large pot over medium heat, about 300°F (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 2-inch 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 145°F (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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