Description
Dive into Caribbean comfort with this luscious coconut white fish stew, where tender ocean catches mingle with rich, aromatic spices. Smooth, silky coconut milk embraces delicate fish, promising you a memorable culinary journey through tropical flavors.
Ingredients
Scale
Main Protein:
- 1 pound white fish fillets (such as cod, tilapia, or halibut, cut into chunks)
Vegetables and Aromatics:
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 inch ginger (grated)
- 1 bell pepper (sliced)
- 2 tomatoes (chopped)
- 1 carrot (sliced)
Liquid and Seasoning Ingredients:
- 1 can (14 ounces / 414 milliliters) coconut milk
- 1 cup (240 milliliters) fish or vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- Juice of 1 lime
- Salt and pepper to taste
- Red pepper flakes
- Fresh cilantro (chopped, for garnish)
Instructions
- Gather and prepare all ingredients meticulously: finely dice onions, mince garlic, grate ginger, slice bell peppers and carrots, chop tomatoes, and cut fish into uniform chunks.
- Heat olive oil in a large pot over medium temperature (around 350°F). Sauté onions, garlic, and ginger until aromatics become translucent and fragrant, approximately 3-4 minutes.
- Incorporate bell peppers, carrots, and tomatoes into the pot. Stir thoroughly, allowing vegetables to soften for 5 minutes.
- Introduce red curry paste, coating vegetables evenly. Toast spices for 2 minutes to intensify flavor profile.
- Pour coconut milk and broth into the pot. Bring mixture to a gentle simmer, allowing ingredients to harmonize for 10 minutes.
- Gently nestle fish chunks into the liquid. Poach for 5-7 minutes until fish becomes opaque and flakes easily with minimal pressure.
- Enhance stew with fish sauce and lime juice. Season with salt, pepper, and optional red pepper flakes to personal preference.
- Create optional pre-cooking fish marinade using lime juice, salt, and pepper for 15 minutes to elevate taste and texture.
- Select firm white fish varieties that maintain structural integrity during cooking, avoiding delicate options that might disintegrate.
- Customize spice levels by adjusting red curry paste and pepper flakes quantities.
- For a thicker consistency, extend simmering time without lid to reduce liquid volume.
- Explore vegetarian alternatives by substituting fish with tofu or robust vegetables like sweet potatoes.
- Serve immediately over steamed jasmine rice, accompanied by warm naan or crusty bread.
- Garnish with fresh cilantro, extra lime wedges, and additional red pepper flakes for heat enthusiasts.
- Complement stew with lightly sautéed green vegetables like spinach or bok choy for balanced nutrition.
Notes
- Marinate fish chunks in lime juice, salt, and pepper for 15 minutes to boost flavor and improve texture before cooking.
- Select firm white fish varieties like cod, halibut, or sea bass that maintain shape during simmering and won’t fall apart easily.
- Customize spice levels by adjusting red curry paste and red pepper flakes to match personal heat preferences without overwhelming the delicate fish.
- Transform this recipe into a vegetarian delight by replacing fish with tofu, sweet potatoes, or zucchini while maintaining the creamy coconut base.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg