Coconut, Lime & Ginger Fish Stew
Updated: Sep 2, 2021
I love making a tasty fish stew or fish pie but recently I’ve started using the base of coconut milk in this little beauty of a recipe. Its quiet similar to a chowder but I have come up with an Asian twist which makes it much more exotic. The generous bits of ginger root and tang of fresh squeezed lime set the sweetness of the coconut milk nicely. It’s definitely worth a blog let’s say!!!
Choose your favourite fish for this dish, I normally make this with lovely fresh cod or Salmon and sometimes add a handful of yummy prawns!!! It’s important that you’re looking to fill your plate with fatty fish. Things like salmon, rainbow trout, mackerel, herring, albacore tuna and especially sardines have some of the highest amounts of EPA and DHA, omega-3. These are the omega-3s that play a key role in heart, brain and eye development throughout life. Ive been including so much more in my diet lately.
So here goes the recipe for this truly delicious and super healthy dish!!!
Serves 6 persons
3 tablespoons extra-virgin coconut oil
2 medium onions
1 large leek
6 cloves garlic
2 x thumb-sized pieces of fresh ginger, peeled
1 teaspoon ground turmeric
1 x 400g tin butter beans (or other tinned beans)
650ml vegetable stock
Juice of 1 small lime
1 x 400ml tin @thaigoldbrand coconut milk
2 boneless fish fillets
Bunch of greens, finely sliced (pak choi, spinach or savoy cabbage) To serve, you will need (optional):
Rice or sweet potato mash
Pistachio nuts and sour cream
1. Put the extra-virgin coconut oil in a large saucepan over a medium flame. Slice and dice the onions and leek and sweat them in the oil until they are soft and glassy - this should take about eight minutes. Now grate the garlic and the fresh ginger into the pot. Turn up the heat and add the ground turmeric and the drained tinned beans, and cook with a loud sizzle.
2. Once everything begins to colour, pour in the vegetable stock, the lime juice and the tinned coconut milk. Let this mixture gently bubble (not boil) for 20 minutes while you cut your fish fillets into bite-sized pieces. (Prawns can be added here too) As soon as you're ready to eat, drop the cubes of fish into the hot pot alongside the finely sliced greens. Cook for 3-5 minutes - long enough to wilt the greens and cook the bite-sized pieces of fish. Plate up in big deep bowls.
3. You can serve this stew with rice, if you wish. Sweet potato mash is also a gorgeous accompaniment, and top with some crushed pistachio nuts and sour cream.
Enjoy!!! I know you make it again!!! Thank you for reading my posts. Love