1 Tbsp vegetable oil
250 g punnet cherry tomatoes, halved
2 Tbsp tom yum paste
400 ml canned coconut milk
1 Tbsp lemongrass paste
190 g canned champignons, drained, halved
4 x 180 g thick white fish fillets
steamed jasmine rice
steamed baby bok choy
lemon, cut into wedges, to serve
- Heat oil in a large, non-stick frying pan over a medium heat. Add tomatoes and tom yum paste. Cook, stirring for about 2 minutes, or until tomatoes are soft. Add the coconut milk, lemongrass paste and champignons. Stir to combine. Bring to boil.
- Add fish to pan. Simmer, turning halfway, for about 8 minutes, or until fish is cooked through.
- Serve fish with jasmine rice, bok choy and lemon wedges.