Summary

Ingredients

• 400 g sweet potato (s)
• 500 ml coconut milk
• 2 small onion (s), red
• N / A chilli pepper (s), amount to taste
• 1 teaspoon turmeric powder
• 2 bay leaves
• 1 teaspoon vegetable stock, instant
• 1 tablespoon lemon juice
• 350 g fish fillet (s), e.., saithe or cod
• 1 ½ tablespoon fish sauce from the Asian store
• Salt and pepper, freshly ground
• some parsley, freshly chopped

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Instructions

1. Peel the sweet potatoes and cut into 1 cm cubes. Cut the onions into strips.
2. Put the coconut milk in a saucepan, add the chilli, bay leaves, lemon juice, turmeric, stock powder and onion strips and bring to the boil. Add the sweet potato cubes and cook everything for about 10 - 12 minutes, until the sweet potatoes are just tender.
3. Divide the fish fillet into approx. 2 cm pieces and add to the sweet potatoes. Let simmer again for about 5 minutes.
4. Stir in the Asian fish sauce and season the stew with salt and freshly ground pepper.
5. Arrange on plates and sprinkle with fresh parsley.