Ingredients
- White fish fillets (cod, haddock, or tilapia), 1.5 lbs
- Full-fat coconut milk, 1 can (13.5 oz)
- Yellow onion, chopped, 1 medium
- Red bell pepper, chopped, 1
- Garlic, minced, 2 cloves
- Fresh ginger, grated, 1 tbsp
- Fish sauce, 2 tbsp
- Lime juice, 1 tbsp
- Vegetable broth, 1 cup
Instructions
- Step 1: Heat a large pot or Dutch oven over medium heat. Add a tablespoon of olive oil. Sauté the chopped onion and red bell pepper until softened, about 5 minutes.
- Step 2: Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- Step 3: Pour in the coconut milk, vegetable broth, and fish sauce. Bring the mixture to a simmer.
- Step 4: Gently add the white fish fillets to the simmering stew. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
- Step 5: Stir in the lime juice. Taste and adjust seasonings as needed. Garnish with fresh cilantro or green onions before serving.
Notes
- Store leftover stew in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat on the stovetop, stirring occasionally, to avoid curdling the coconut milk.
- Serve this creamy stew with a side of warm jasmine rice or crusty bread to soak up all the delicious broth.
- For a richer flavor, lightly sear the fish fillets in the pot before adding the vegetables, then remove and set aside to add back in during Step 4.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American