Fish Coconut And Coriander Stew Recipe

A vibrant and flavorful Fish Coconut & Coriander Stew, perfect for a light yet satisfying meal! This recipe is incredibly point-friendly (Aust Weight Watchers: 3 points), ready in under 30 minutes, and bursting with aromatic spices. Enjoy tender fish simmered in creamy coconut milk, fragrant lemongrass, and zesty lime, topped with fresh coriander. A healthy and delicious weeknight dinner solution!

Prep Time 15 mins
Cook Time 25 mins
Calories 226.4 kcal
Protein 75g
Rating 5.0 (1 Reviews)
Fish Coconut And Coriander Stew 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fish Coconut And Coriander Stew

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How to Make Fish Coconut And Coriander Stew

  1. Heat 1 tablespoon peanut oil in a medium saucepan over medium heat.
  2. 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.
  3. Pour in 400ml coconut milk and 200ml chicken stock. Bring to a gentle boil.
  4. 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.
  5. Carefully remove the fish from the pan and set aside, keeping warm.
  6. 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.
  7. 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