Coconut White Fish Stew (Printable)

Tender fish in aromatic coconut broth with vegetables and spices

# What You Need:

→ Fish & Seafood

01 - 1.3 pounds firm white fish fillets (cod, halibut, or haddock), cut into chunks
02 - 1 tablespoon fresh lime juice
03 - Salt and pepper, to taste

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 red bell pepper, sliced
07 - 1 medium carrot, sliced thin
08 - 1 medium zucchini, sliced
09 - 1-2 red chilies, deseeded and finely chopped

→ Liquids

10 - 1.7 cups canned coconut milk
11 - 1.7 cups fish or vegetable stock

→ Spices & Aromatics

12 - 1 tablespoon fresh ginger, grated
13 - 1 teaspoon ground turmeric
14 - 1 teaspoon ground coriander
15 - 2 tablespoons fresh cilantro, chopped
16 - 2 tablespoons fish sauce
17 - 1 tablespoon olive oil or coconut oil

→ Garnish & Serving

18 - Lime wedges
19 - Steamed jasmine rice

# How-To:

01 - Toss the fish pieces with lime juice, salt, and pepper. Set aside while you prepare the base.
02 - In a large pot, heat oil over medium heat. Add onion and cook until translucent, about 3 minutes.
03 - Add garlic, ginger, and chilies. Sauté 1 minute until fragrant.
04 - Stir in bell pepper, carrot, and zucchini. Cook for 3-4 minutes, stirring occasionally.
05 - Add turmeric and ground coriander. Cook 30 seconds more.
06 - Pour in coconut milk and stock. Bring to a gentle simmer.
07 - Stir in fish sauce and half the chopped cilantro. Simmer for 8-10 minutes, until vegetables are just tender.
08 - Add fish pieces. Cover and simmer gently for 6-8 minutes, until the fish is opaque and flakes easily.
09 - Taste and adjust seasoning with salt, pepper, or a squeeze more lime juice if desired.
10 - Ladle stew into bowls, garnish with fresh cilantro and lime wedges. Serve hot with rice if desired.

# Expert Advice:

01 -
  • The creamy coconut broth transforms ordinary white fish into something restaurant-worthy without any cream or dairy
  • It comes together in under 45 minutes but tastes like it simmered all afternoon
  • Leftovers actually taste better the next day as the spices meld together
02 -
  • Never let your stew boil vigorously once the fish is added or the fish will toughen and fall apart
  • Pat your fish dry before marinating if you want a cleaner, less watery broth
  • The fish will continue cooking slightly in the hot broth, so remove it from heat as soon as it flakes
03 -
  • Toast your ground spices in the hot oil for 20 seconds before adding liquid for deeper flavor
  • Use full-fat coconut milk for the richest, most satisfying result

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