close
Advertisement
Shop Now
Magazine
 

Slow-cooker Vietnamese Seafood Broth

This fragrant seafood bowl will have you slurping with satisfaction. Serve with an array of Southeast Asian herbs and vegetables, such as bean sprouts, spring onion slices, diced tomato, chopped chilli, and mint and coriander leaves, so people can add their own.

Slow-cooker Vietnamese Seafood Broth

Ingredients

  • 1/4 cup (60 ml) tamarind concentrate
  • 1/4 cup (60 ml) fish sauce
  • 3 tablespoons soft brown sugar, or to taste
  • 2 lemongrass stems, bruised
  • 1/4 small pineapple, peeled and cut into 3 cm chunks
  • 2 tomatoes, diced
  • 100 g snake beans, trimmed and cut into 4 cm lengths
  • 750 g firm white fish fillets, cut into chunks
  • Stock
  • 1 kg fish bones
  • 1 leek, white part only, roughly chopped
  • 3 cm piece of fresh ginger, peeled and roughly chopped
  • 2 cloves garlic
  • 2 kaffir lime leaves
  • 1/2 bunch (45 g) coriander, roots scrubbed, stems and leaves roughly chopped

Preparation

  1. Place the stock ingredients in the slow cooker with 6 cups (1.5 litres) water. Cover and cook on low for 3–4 hours. Strain the stock and discard the solids.
  2. Return 4 cups (1 litre) of the stock to the slow cooker. Stir in the tamarind, fish sauce and sugar until combined. Add the lemongrass, pineapple, tomatoes and snake beans and gently combine. Add the fish, then cover and cook on low for 1 1/2 hours.
  3. Discard the lemongrass. Ladle the fish, pineapple and vegetables into warm bowls. Ladle the broth over the top and serve with your choice of fresh herbs, spices and chopped vegetables.

TIP Wok-ready noodles can be added for the final 10–15 minutes of cooking.

On the stove

  1. Place the stock ingredients in a large saucepan with 6 cups (1.5 litres) water. Bring to a gentle boil, then reduce the heat, cover and simmer for 25 minutes. Strain the stock and discard the solids.
  2. Return 4 cups (1 litre) of the stock to the pan and add the other ingredients as directed in step 2. Cover and simmer for 15–20 minutes, or until the fish is tender, adding more stock if necessary.

Serves 4
Preparation: 20 minutes
Cooking: 5 hours 30 minutes


More Recipes

14 Chrissie Bikkie Baking Hacks

14 Chrissie Bikkie Baking Hacks

Between shopping for gifts and entertaining guests, the most wonderful time of the year can get pretty stressful.
The 11 Crazy Pizza Toppings That Are Actually Delicious

The 11 Crazy Pizza Toppings That Are Actually Delicious

Sure, you've been eating your pizza with extra cheese, pepperoni, and mushrooms for years, but that's child's play compared to the craziest new pizza toppings out there.

Seven Steps For a GI Diet

Follow these seven simple steps for staying on a low GI health diet.
Thai coconut rice with seafood

Thai coconut rice with seafood

This aromatic seafood and rice dish, combining the classic Thai flavourings of coconut, lime and ginger, makes a very tempting lunch. Thai jasmine rice is a naturally fragrant rice with a great texture - if you do not have any, basmati rice makes a good substitute.
Vietnamese tofu and noodle salad

Vietnamese tofu and noodle salad

An exciting layered salad combines crisp vegetables flavoured with fresh herbs, noodles and marinated grilled tofu. The tofu is best prepared several hours in advance as longer marinating will enhance the delicious flavour.
Advertisement