• 1 tablespoon peanut oil
  • 680ml coconut milk
  • 1 cup (250ml) Campbell's Real Stock Chicken
  • 1/4 cup (60ml) fish sauce
  • 2 tablespoons brown sugar
  • 600g white fish fillets (such as snapper or perch), cut into 3cm cubes
  • 1 bunch choy sum, roughly chopped
  • Juice of 1-2 lemons
  • Coriander leaves, to garnish
  • Rice vermicelli, prepared according to packet instructions, to serve
  • Step 1 To make the spice paste, place all the ingredients in a food processor and process until smooth.
  • Step 2 Heat the peanut oil in a wok over medium heat. Add the spice paste and cook for about 2 minutes until fragrant.
  • Step 3 Add the coconut milk, chicken stock, fish sauce and sugar, then stir to combine.
  • Step 4 Cook for about 5 minutes until the sugar is melted and the fl avours are blended.
  • Step 5 Add the fish and choy sum and cook until the fi sh is just cooked through and the choy sum is just tender (about 2-3 minutes). Add enough lemon juice to balance the sweet and salty fl avours to taste. Serve over the rice vermicelli, and garnish with coriander leaves.