Coconut White Fish Stew (Printable Version)

Tender fish in creamy coconut broth with aromatic vegetables and warming spices

# What You Need:

→ 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 black 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, thinly sliced
08 - 1 medium zucchini, sliced
09 - 1-2 red chilies, deseeded and finely chopped

→ Liquids

10 - 1.7 cups canned coconut milk
11 - 1.7 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 plus extra for garnish
16 - 2 tablespoons fish sauce
17 - 1 tablespoon olive oil or coconut oil

→ Garnish & Serving

18 - Fresh lime wedges
19 - Steamed jasmine rice for serving

# Method:

01 - Coat fish chunks with lime juice, salt, and pepper. Let marinate while preparing the stew base.
02 - Heat oil in a large pot over medium heat. Cook onion until translucent, approximately 3 minutes.
03 - Add garlic, ginger, and chilies. Sauté for 1 minute until aromatic.
04 - Stir in bell pepper, carrot, and zucchini. Cook for 3-4 minutes, stirring occasionally.
05 - Add turmeric and coriander. Cook for 30 seconds to release flavors.
06 - Pour in coconut milk and stock. Bring to a gentle simmer.
07 - Stir in fish sauce and half the cilantro. Simmer for 8-10 minutes until vegetables are tender.
08 - Add fish pieces. Cover and simmer gently for 6-8 minutes until fish is opaque and flakes easily.
09 - Adjust seasoning with salt, pepper, or lime juice. Ladle into bowls, garnish with cilantro and lime wedges. Serve hot with rice.

# Expert Tricks:

01 -
  • It comes together in under 45 minutes but tastes like something you simmered all afternoon
  • The coconut milk makes everything feel luxurious without being heavy
  • You can swap the fish based on whats fresh or what you already have
  • The leftovers somehow taste even better the next day
02 -
  • Never boil the stew vigorously after adding the fish or it will toughen and fall apart
  • The fish continues cooking when you turn off the heat, so remove it while it still looks slightly underdone
  • Fish sauce varies wildly in saltiness between brands, so add it gradually and taste as you go
  • Full fat coconut milk makes a huge difference in the final texture
03 -
  • Cut your fish into generous chunks rather than small pieces, they will shrink slightly as they cook
  • Make the base up to adding the fish several hours ahead, then just reheat and finish when you are ready to eat
  • If the broth seems too thick, add a splash more stock or water until it reaches your preferred consistency

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