Brown crab arroz caldo

Arroz caldo, despite its Spanish name, is derived from Chinese congee. In the Philippines, it’s usually made with chicken stock and topped with shredded chicken, but variations include crispy pork belly, pig offal or dried fish. What is always present is the prominent flavour of ginger. Brown crabmeat is used often in Filipino cooking, but less so in the UK. It brings richness and an indulgent sense of comfort to the dish.

SERVES 4!6 PREP 15 mins COOK 25 mins EASY

2 tbsp coconut oil

80g ginger, peeled and chopped 1 onion, chopped

2 garlic cloves, chopped 280g jasmine rice splash of "ish sauce 900ml "ish or shell"ish stock 80g picked brown crabmeat 60ml coconut cream

For the topping

40g ginger, peeled and sliced 2 Thai red chillies, thinly sliced 2 spring onions, thinly sliced lime wedges, to serve

1 Warm the coconut oil in a pan over a medium-high heat. Add the ginger, onion and garlic, and cook for 8 mins until soft. Tip in the rice and stir well to coat, then add the fish sauce.

2 Gradually pour in the fish stock until the rice is covered. Continue stirring the stock for 12-15 mins until the rice is cooked and you have a risotto-like consistency.

3 Stir in the crabmeat and coconut cream, and cook for 3 mins. Season with more fish sauce, if you like.

4 Spoon into bowls, then top each with some of the ginger, red chillies and spring onions. Serve with the lime wedges for squeezing over.

PER SERVING (6) 299 kcals • fat 10g • saturates 7g • carbs 41g • sugars 2g • "ibre 1g • protein 10g • salt 0.9g