Parboil the cauliflower florets, diced potatoes, and carrots then drain water out and set aside.
STEP 2
Season the fish fillets with salt and pepper.
STEP 3
In a pot on medium heat : add butter, chopped onions, sliced leeks and stir-fry utill transparent. Then add in the white wine and simmer until the alcohol evaporates.
STEP 4
Turn down the heat and add the BE Tom Kha paste, coconut milk, and water. Bring to a boil.
STEP 5
Add in the fish and seasoning, and simmer until cooked though.
STEP 6
In a bowl : whisk the cream and egg together and pour into the pot out of the heat to bind together the sauce.
STEP 7
Serve your Waterzooi with steamed Thai Jasmine rice.
Chef S Tip
Add a garnish of spring onions adding a pop of color and a hint of freshness.
