Description
Creamy, citrusy, and full of warmth this tropical fish stew is pure comfort in a bowl!
Ingredients
For the Stew:
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500g white fish (cod, haddock, or sea bass), cut into chunks
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1 tbsp coconut oil
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1 onion, thinly sliced
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3 garlic cloves, minced
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1 tbsp fresh ginger, grated
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2 lemongrass stalks (white part only), smashed or chopped
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1–2 tbsp red curry paste (adjust to taste)
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400ml coconut milk (full-fat recommended)
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1 cup fish broth or vegetable broth
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1 tbsp fish sauce or soy sauce
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1 tsp brown sugar
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Juice and zest of 1 lime
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Fresh cilantro or Thai basil for garnish
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Optional: sliced red chili for heat
For the Jasmine Rice:
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1 cup jasmine rice
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2 cups water
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Pinch of salt
Instructions
To begin, rinse 1 cup of jasmine rice under cold water until the water runs clear. This removes excess starch and keeps your rice fluffy rather than sticky.
In a saucepan, bring 2 cups of water to a boil. Add a pinch of salt and stir in the rinsed rice. Reduce the heat to low, cover the pot tightly with a lid, and simmer for 15 minutes. Turn off the heat, keeping the lid on, and allow the rice to rest undisturbed for 10 minutes. This final rest ensures even texture and full absorption of moisture.
Fluff the rice with a fork before serving.
In a large soup pot or Dutch oven, heat 1 tablespoon of coconut oil over medium heat. Once hot, add the thinly sliced onion and sauté for 1–2 minutes until softened and translucent.
Next, stir in the minced garlic, grated ginger, and the smashed or chopped lemongrass. Cook for another 1–2 minutes until fragrant. These ingredients create the foundational aroma and flavor for your stew.
Now, add 1–2 tablespoons of red curry paste, depending on your preferred spice level. Stir it into the aromatics and let it cook for 1 minute to release its full flavor.
Pour in the 400ml of coconut milk, followed by 1 cup of fish or vegetable broth. Stir gently to combine and bring the mixture to a gentle simmer.
Once simmering, add 1 tablespoon of fish sauce or soy sauce, 1 teaspoon of brown sugar, the lime zest, and the juice of one fresh lime. Taste the broth and adjust with additional lime, fish sauce, or curry paste if needed.
Let the broth simmer for 5–7 minutes. This step helps the flavors marry and intensifies the richness of the soup base.
Add the chunks of white fish carefully to the simmering broth. Do not stir vigorously—just gently nudge them into place so they’re submerged.
Simmer the fish for 6–8 minutes, or until it becomes opaque and flakes easily with a fork. Be gentle—over-stirring may cause the delicate fish to fall apart.
The fish absorbs the spiced coconut broth during this phase, becoming tender, flavorful, and infused with every bit of tropical goodness.
To serve, spoon some fluffy jasmine rice into each bowl. Ladle the hot stew over the rice, making sure each bowl has a generous portion of fish and broth.
Garnish with fresh cilantro or Thai basil, and if you like a bit of heat, top with a few thin slices of red chili. Add a wedge of lime on the side or a final squeeze of juice on top for extra brightness.
Enjoy immediately while everything is warm and aromatic!
Notes
This dish is best enjoyed fresh, but leftovers can be stored. Keep the rice and stew in separate airtight containers in the fridge for up to 2–3 days. Reheat the stew gently over low heat to avoid overcooking the fish. If the broth thickens in the fridge, stir in a splash of water or coconut milk before reheating.
Avoid freezing, as the fish may change texture once thawed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 780mg
- Protein: 30g
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