Pado'Lalo' with Coconut Milk and Fresh Herbs

Ingredients

• 500g (1.1 lb) fresh fish fillets (mahi-mahi or grouper), cut into chunks 500g (1.1 lb) fresh fish fillets (mahi-mahi or grouper), cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 2 carrots, julienned 2 carrots, julienned
• 1 bunch bok choy, chopped 1 bunch bok choy, chopped
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, ginger, and lemongrass. Sauté until fragrant.
2. 2.
   Add the fish fillets to the pot and cook for 2-3 minutes, until lightly browned.
3. 3.
   Add the bell pepper, carrots, and bok choy to the pot. Stir to combine.
4. 4.
   Pour in the coconut milk and fish or vegetable broth. Bring to a simmer.
5. 5.
   Stir in the fish sauce, soy sauce, and lime juice. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and let the dish simmer for 10-15 minutes, until the fish is cooked through and the vegetables are tender.
7. 7.
   Remove the lemongrass stalks from the pot.
8. 8.
   Serve the Pado'Lalo' hot, garnished with fresh cilantro. Enjoy with steamed rice.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets with firm flesh for the best results.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin to release their aromatic oils.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• If you prefer a spicier dish, add a chopped chili pepper or a dash of chili flakes.
• For a heartier meal, serve the Pado'Lalo' with steamed rice noodles instead of rice.
• Feel free to customize the vegetables based on your preference and seasonal availability.
• Adjust the seasoning according to your taste by adding more fish sauce, soy sauce, or lime juice.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors will further develop, making it even more delicious the next day.

Serving advice

Serve the Pado'Lalo' in individual bowls, allowing each person to garnish their portion with fresh cilantro according to their taste. Accompany the dish with steamed rice or rice noodles for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the colorful vegetables and fish chunks on top of the rice in each bowl. Drizzle a little extra coconut milk over the dish and garnish with a sprig of fresh cilantro for an added touch of elegance.