Ingredients for Fish Coconut And Coriander Stew
- 1 tablespoon peanut oil
- 2 shallots, finely chopped
- 1 stalk lemongrass, finely sliced
- 1 tablespoon grated ginger
- Green Chilies
- Light Coconut Milk
- 200ml chicken stock
- Cod Fish Fillets
- Kaffir Lime Leaves
- 2 tablespoons chopped fresh coriander leaves
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How to Make Fish Coconut And Coriander Stew
- Heat 1 tablespoon peanut oil in a medium saucepan over medium heat.
- Add 2 finely chopped shallots, 1 stalk lemongrass (finely sliced), 1 tablespoon grated ginger, and 1-2 red chilies (finely chopped) and cook for 3 minutes, stirring frequently, until fragrant.
- Pour in 400ml coconut milk and 200ml chicken stock. Bring to a gentle boil.
- Add 500g firm white fish fillets (such as cod or snapper), 5-6 shredded kaffir lime leaves, and simmer uncovered for 10 minutes, or until the fish is cooked through and flakes easily with a fork. Gently turn the fish halfway through cooking.
- Carefully remove the fish from the pan and set aside, keeping warm.
- Increase the heat to medium-high and rapidly boil the remaining cooking liquid for 5 minutes, or until it has reduced by about half, becoming slightly thicker.
- Spoon the reduced sauce over the fish and serve immediately, garnished generously with 2 tablespoons of chopped fresh coriander leaves.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
3g
Fat
4g
Carbs
2g