SLOW COOKER LIME AND COCONUT FISH STEW
INGREDIENTS
1kg white fish - skinned, boned and cut into chunks
juice from 2 limes
1 can coconut milk
2 tbs fish sauce
1 stalk lemongrass - bruised and halved
1 kaffir lime leaf
1 red and 1 yellow capsicum - diced
1 can diced tomato
himalayan salt and pepper to taste
METHOD
Place the fish in a container and cover with lime juice, salt and pepper.
Allow to marinate for 30 mintues.
Place all ingredients in the slow cooker with the fish going on top.
Cook on low for 3 hours.
Serve with our Cauliflower Rice and steamed vegetables.