Name: Creamy Coconut White Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 pound white fish fillets (cod, halibut, or tilapia); 1 can (14 ounces) coconut milk; 2 cups vegetable or chicken broth; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon ginger, minced; 2 medium tomatoes, diced; 1 bell pepper, chopped (red or yellow works well); 1 cup spinach or kale, chopped; 1-2 tablespoons fish sauce; 1 tablespoon lime juice; 1 teaspoon curry powder (or to taste); Salt and pepper, to taste

Description

Indulge in the delightful flavors of Creamy Coconut White Fish Stew, a comforting dish that’s perfect for any occasion. This recipe combines tender white fish fillets with a rich coconut milk base, vibrant vegetables, and aromatic spices to create a heartwarming meal that’s both satisfying and nourishing. Ready in just 45 minutes, this stew is ideal for weeknight dinners or gatherings with family and friends. The natural sweetness of coconut milk pairs beautifully with the savory elements, making each spoonful a delicious experience. Whether you’re an experienced cook or just starting your culinary journey, this easy-to-follow recipe will guide you to create a stunning dish that impresses everyone at the table.

Ingredients

Scale

1 pound white fish fillets (cod, halibut, or tilapia)
1 can (14 ounces) coconut milk
2 cups vegetable or chicken broth
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
2 medium tomatoes, diced
1 bell pepper, chopped (red or yellow works well)
1 cup spinach or kale, chopped
1–2 tablespoons fish sauce
1 tablespoon lime juice
1 teaspoon curry powder (or to taste)
Salt and pepper, to taste

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Instructions

Rinse fish fillets under cold water, pat dry, and cut into bite-sized pieces. Season with salt and pepper.
In a large pot over medium heat, sauté chopped onions in oil until translucent (approximately 5 minutes).
Add minced garlic and ginger; cook for 1-2 minutes until fragrant.
Incorporate diced tomatoes and bell pepper; cook for another 5-7 minutes until softened.
Pour in coconut milk and broth; stir to combine and bring to a gentle simmer.
Stir in fish sauce, lime juice, and curry powder; season with salt and pepper.
Gently add fish pieces; cook for about 10 minutes until opaque.
Stir in chopped spinach or kale; cook for an additional 2-3 minutes until wilted.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (250g)
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg