Ingredients

1 lb whiting fillets cut into 1.5 - 2" chunks

2 cups vegetable stock heated to near boiling

2 shallots cut into wedges

1 tbsp pickled ginger minced

2 cloves garlic minced

3 tbsp lemon grass dried

1/2 tsp chili flakes dried

1 tbsp fish sauce

1 tsp Thai red curry powder

1 tsp brown sugar

1 pinch belacan stock granules (optional)

4 cups cooked jasmine rice

Preparation

  1. Pour the heated vegetable stock into a 1.5qt slow cooker, along with all other ingredients except fish.
  2. Cover with lid and cook on high for 2 hours.
  3. At the end of the 2hrs, add the fish pieces to the stock and cook 15 mins.
  4. Turn off the slow cooker and let sit for another 10-15 mins or until the fish is cooked through.
  5. Serve over jasmine rice