Coconut White Fish Stew (Printable version)
Tender fish in creamy coconut broth with vegetables and fragrant spices
# List of ingredients:
→ Fish & Seafood
01 - 1.3 pounds firm white fish fillets (cod, halibut, or haddock), cut into chunks
02 - 1 tablespoon fresh lime juice
03 - Salt and pepper, to taste
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, sliced
07 - 1 medium carrot, sliced thin
08 - 1 medium zucchini, sliced
09 - 1-2 red chilies, deseeded and finely chopped
→ Liquids
10 - 1 ¾ cups canned coconut milk
11 - 1 ¾ cups fish or vegetable stock
→ Spices & Aromatics
12 - 1 tablespoon fresh ginger, grated
13 - 1 teaspoon ground turmeric
14 - 1 teaspoon ground coriander
15 - 2 tablespoons fresh cilantro, chopped
16 - 2 tablespoons fish sauce
17 - 1 tablespoon olive oil or coconut oil
→ Garnish & Serving
18 - Lime wedges
19 - Steamed jasmine rice
# Directions:
01 - Toss the fish pieces with lime juice, salt, and pepper. Set aside while you prepare the base.
02 - Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 3 minutes.
03 - Add garlic, ginger, and chilies. Sauté for 1 minute until fragrant.
04 - Stir in bell pepper, carrot, and zucchini. Cook for 3-4 minutes, stirring occasionally.
05 - Add turmeric and ground coriander. Cook for 30 seconds more to release flavors.
06 - Pour in coconut milk and stock. Bring to a gentle simmer.
07 - Stir in fish sauce and half the chopped cilantro. Simmer for 8-10 minutes, until vegetables are just tender.
08 - Add fish pieces. Cover and simmer gently for 6-8 minutes, until fish is opaque and flakes easily.
09 - Taste and adjust seasoning with salt, pepper, or additional lime juice if desired. Ladle stew into bowls, garnish with fresh cilantro and lime wedges. Serve hot with rice.
# Expert Advice:
01 -
- The coconut milk creates this velvety, luxurious broth that feels restaurant special but comes together in under an hour
- It is one of those forgiving stews that tastes even better the next day, making it perfect for meal prep or unexpected leftovers
02 -
- I once boiled my fish instead of keeping it at a gentle simmer and ended up with tough, rubbery chunks, so keep that bubble delicate
- Adding the fish at the very end and not overcooking it is the absolute secret to tender, flaky pieces that melt in your mouth
03 -
- Shake your coconut milk can vigorously before opening, as the solids tend to separate and settle at the bottom
- Prep all your vegetables before you start cooking, since this recipe moves quickly once you get going