Lemongrass and lime fish stew

Ainsley Harriott's fragrant Thai-style stew is perfect for a summer evening - substitute cod with any firm-fleshed white fish if you prefer...
By Ainsley Harriott
Lemongrass and lime fish stew
  • Rating:
  • Serves: 4
  • Cook Time: 12 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 tbsp sunflower oil
  • 8 spring onions, trimmed and sliced
  • 2 cloves garlic, crushed
  • 5 cm piece ginger, finely grated
  • 2 stalks lemongrass, outer leaves removed and the core finely chopped
  • 1 red chilli, seeds removed and finely diced
  • 150 ml dry white wine
  • 600 ml fresh fish stock, (from a carton is fine)
  • 2 limes, juice and finely grated rind
  • 750 g cod, skinned, and cut into 2.5cm cubes
  • 150 g mangetout, shredded
  • 3 tbsp fish sauce, (nam pla)
  • a good handfuls freshsprigs coriander, to garnish


1. Heat the oil in a large heavy-based pan and fry the salad onions for 2 minutes. Add the garlic, ginger, lemongrass and chilli, then continue to cook over a low heat for another 2 minutes, stirring.

2. Add the wine to the pan, increase the heat and allow to reduce for 3 minutes, then pour in the stock and lime juice and bring to a gentle simmer. Add the fish and simmer uncovered for 3 minutes or until the fish is tender but still holding its shape.

3. Add the mangetout to the pan and cook for another 2 minutes until tender. Stir in the fish sauce and ladle into warmed, wide-rimmed serving bowls. Garnish with lemon rind and coriander sprigs. Serve at once.

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