Brazilian Fish Stew Kompong Style

Ingredients

• 2 pounds fresh whitefish filets or salmon
• 1/2 pound fishcake
• ½ cup fresh lime juice
• 2 cups chopped tomatoes
• 2 cups chopped bok choy leaves, separating green and white parts
• 1 red or green capsicum sliced for garnish
• 1 ½ cup chopped onion
• 1/2 cup chopped fresh coriander
• 1/3 cup chopped laksa leaf (use more coriander if not available)
• ½ cup chopped green onion
• 1 minced garlic clove
• 1/2 cup olive, palm or coconut oil oil
• 1/2 tsp tumeric
• 1 pounded stalk lemongrass (3 inch white)
• 2 tsp Activated Phenolics
• Salt to taste
• White pepper or chili to taste

Method

1. Add the Activated Phenolics and tumeric to the lime juice and stir well.
2. Rinse the fish, cut into 3 to 6 centimetre pieces and  put in a bowl together with cut up fish cake. Add the lime juice mix and marinate.
3. Cut all the tomatoes, bok choy, regular onion and green onion. Separate the green bok choy from the white parts. Mix all but the green bok choy in a bowl with fresh coriander.
4. Saute the garlic in the oil in a large pan. Add half of the vegetable mixture. Arrange the fish on top of the vegetables.
5. Cover and cook for 5 minutes. Add water, salt, lemograss, lime leaf and water, then cover and cook for another five minutes.
6. Add the remaining vegetable mixture and the green bok choy over the fish. Add more water if needed.
7. Let it cook for another 5 more minutes. Remove the lemon grass  before serving. Decorate with cilantro leaves and sliced capsicum.