Macanese Golden Codfish Stew

Cook Time 30 minutes

Servings 4


80ml vegetable oil

2 long red chillies, chopped, plus extra for garnish

2 purple shallots, finely sliced

3 cloves garlic, finely sliced

1 tsp turmeric powder

½ tsp smoked paprika

1 tsp fish sauce

2 ripe tomatoes, peeled and cut into chunks

900g boneless salted cod, soaked overnight and then cut into 3cm chunks

a few small handfuls of 3cm pineapple pieces

200ml water

270ml can of coconut milk

1 lime, juice

To serve

Handful of Thai basil leaves

1 lime, quartered

Steamed jasmine rice


Heat oil in a wok or sauté pan over a medium heat and add the chilli, shallots and garlic. Cook for a few minutes before adding spices and tomatoes. Cook until the tomatoes release some of their juices. Add the cod and coat in the aromatic spice mix. Cover with 200ml water, place a lid on and cook for 5-10 minutes. Add the fish and then the coconut milk, stir, place the lid on and simmer for 5 minutes until the fish starts to become flaky.

Stir in the fish sauce, lime juice and pineapple until warmed through. Check seasoning. Garnish with extra chilli sliced on a diagonal, Thai basil leaves and lime and serve with rice.


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