Meals and Courses

  • 900 ml (1½ pints) boiling fish stock
  • 2 teaspoons Thai fish sauce (nam pla)
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon soy sauce
  • 1 carrot, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 bunch of asparagus, trimmed and stems cut into 4
  • 2 pak choi, thickly sliced
  • 1 bunch of spring onions, sliced
  • 15 g (½ oz) coriander leaves
  • 3.5 cm (1½ inches) fresh root ginger, peeled and sliced
  • 400 g (13 oz) cod, skinned
  • 1 tablespoon cornflour
  • 1 egg white

Preheat the slow cooker if necessary; see the manufacturer's instructions. Make the dumplings. Put half of the spring onions into a food processor with the coriander and ginger and chop finely. Add the cod, cornflour and egg white and process until the fish is finely chopped. With wetted hands, shape the mixture into 12 balls.

Pour the boiling fish stock into the slow cooker pot, add the fish sauce, curry paste and soy sauce. Add the rest of the spring onions, the carrot and garlic and drop in the dumplings. Cover with the lid and cook on low for 2–3 hours.

When almost ready to serve, add the asparagus and pak choi to the broth. Replace the lid and cook on high for 15 minutes or until just tender. Ladle into bowls and serve.

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