Coconut White Fish Stew (Printable)

Tender white fish simmers in a creamy coconut broth with fresh vegetables and aromatic spices for a light yet satisfying meal.

# What You'll 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 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 - 1.7 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
16 - 2 tablespoons fish sauce
17 - 1 tablespoon olive oil or coconut oil

→ Garnish & Serving

18 - Lime wedges
19 - Steamed jasmine rice

# Steps:

01 - Toss fish pieces with lime juice, salt, and pepper. Set aside while preparing the stew base.
02 - Heat oil in a large pot over medium heat. Add chopped onion and cook until translucent, approximately 3 minutes.
03 - Add garlic, ginger, and chilies to the pot. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in bell pepper, carrot, and zucchini. Cook for 3-4 minutes, stirring occasionally until vegetables begin to soften.
05 - Add turmeric and ground coriander. Cook for 30 seconds to release their aromatic oils, stirring continuously.
06 - Pour in coconut milk and stock. Bring the mixture to a gentle simmer, careful not to boil vigorously.
07 - Stir in fish sauce and half the chopped cilantro. Simmer for 8-10 minutes until vegetables are just tender.
08 - Add marinated fish pieces to the simmering broth. Cover and cook gently for 6-8 minutes until fish is opaque and flakes easily with a fork.
09 - Taste the stew and adjust seasoning with additional salt, pepper, or lime juice as needed to balance flavors.
10 - Ladle hot stew into serving bowls. Garnish generously with remaining fresh cilantro and lime wedges. Serve immediately with steamed jasmine rice.

# Expert Advice:

01 -
  • The creamy coconut broth is incredibly comforting without being heavy
  • It comes together in under an hour but tastes like it simmered all day
  • The fish stays tender because it cooks gently in the fragrant liquid
02 -
  • Keep the simmer gentle once the fish goes in or it will fall apart and become tough
  • The fish will continue cooking in the hot broth even after you turn off the heat
  • Fish sauce varies by brand, so start with less and add more to taste
03 -
  • Pat your fish dry before marinating so the lime juice actually penetrates rather than sliding off
  • Use full-fat coconut milk for the creamiest results, light versions turn watery when simmered

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