Coconut Fish Stew

For this recipe you can use any type of wild-caught white fish such as cod, grouper, halibut, mahi-mahi or snapper. Serve with steamed cauliflower.

Makes 4 servings

Total Prep Time: 30 minutes

Ingredients

1 ½ pounds/700 grams firm white fish fillets, cut into portions

sea salt and black pepper

1 tablespoon (15 ml) coconut oil

1 yellow onion, finely chopped

1 teaspoon (5 ml) grated fresh ginger

1 crushed garlic clove

1 teaspoon (5 ml) ground coriander

1 teaspoon (5 ml) turmeric

1 green chili pepper, deseeded, finely chopped

8 curry leaves (optional)

1 cup (240 ml) fish or chicken stock

1 ½ cups unsweetened coconut milk

fresh cilantro leaves

Directions

Season fish fillets with sea salt and pepper. Set aside.

Heat oil over medium heat. Sauté onions for a few minutes until soft. Add in ginger, garlic, coriander, turmeric, chili pepper and curry leaves. Stir-fry until aromatic.

Add in stock and coconut milk, bring to boil. Add in fish. Reduce heat to a simmer for 10 minutes or until fish is cooked. Serve garnished with cilantro leaves.

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Coconut fish stew is a fragrant, golden bowl of tender white fish poached in coconut milk with ginger, turmeric, and coriander. A green chili and curry leaves bring gentle heat and perfume, while the broth stays rich but never heavy. It is ready in under half an hour and tastes like it simmered all afternoon.

Pro Tips

• Season the fish fillets and set them aside while you build the broth. That early salt firms the flesh and seasons it all the way through.
• Fry the ginger, garlic, and spices until genuinely aromatic before adding the liquids. Blooming the spices in oil is what makes the broth taste layered.
• Add the fish only once the broth is at a bare simmer. A hard boil breaks the fillets into flakes instead of leaving you with clean portions.
• Any firm white fish works — cod, halibut, or sea bass all hold their shape in the ten-minute simmer.

Frequently Asked Questions

Can I make this stew with shrimp instead?

Yes, and it takes even less time. Add the shrimp for the last three to four minutes only, since they turn rubbery in the same simmer the fish needs.

How spicy is this coconut fish stew?

Mild and fragrant. One deseeded green chili gives warmth without burn — leave the seeds in or add a second chili for more heat.

What should I serve alongside?

Cauliflower rice is the natural paleo partner for soaking up the coconut broth, and a wedge of lime at the table brightens every bowl.

Recipe Card

Stav Kogan

Coconut Fish Stew

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 ½ pounds/700 grams firm white fish fillets, cut into portions
• 1 tbsp coconut oil
• 1 yellow onion, finely chopped
• 1 tsp grated fresh ginger
• 1 crushed garlic clove
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 green chili pepper, deseeded, finely chopped
• 8 curry leaves (optional)
• 1 cup fish or chicken stock
• 1 ½ cups unsweetened coconut milk

Method

 

1. Season fish fillets with sea salt and pepper.
2. Set aside.
3. Heat oil over medium heat.
4. Sauté onions for a few minutes until soft.
5. Add in ginger, garlic, coriander, turmeric, chili pepper and curry leaves.
6. Stir-fry until aromatic.
7. Add in stock and coconut milk, bring to boil.
8. Add in fish.
9. Reduce heat to a simmer for 10 minutes or until fish is cooked.
10. Serve garnished with cilantro leaves.

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