Description
A delicious and aromatic Thai coconut fish stew, perfect for serving over rice or cauliflower rice.
Ingredients
Scale
- 1 – 1 1/2 pounds firm white fish (Halibut, Alaskan Cod, haddock, Black Cod, Sea Bass)
- ½ teaspoon salt
- 1 lime (zest and juice)
- 2–3 tablespoons coconut or olive oil
- 2 large shallots or 1 small onion (finely diced)
- 4–6 garlic cloves
- 1–2 fresh hot chilies (finely diced)
- 3 tablespoons lemongrass (very finely chopped)
- 2 teaspoons turmeric root (grated or substitute with 1 teaspoon ground)
- 1 teaspoon fresh ginger (grated)
- 1–3 tablespoons Thai Curry Paste (optional)
- 2 cups chicken or fish stock
- 8 kaffir lime leaves
- ½ teaspoon salt
- 2 cups carrots (diced)
- 1 red bell pepper (diced)
- 1 14-ounce can coconut milk (liquid and solids)
- 1 tablespoon fish sauce
- Squeeze of lime
- 2 cups green beans or asparagus, snap peas, or snow peas
- ½ cup chopped basil (Thai basil is great!), cilantro, scallions
Instructions
- Cut the fish into large 2-inch chunks, pat dry, and place in a bowl. Season with salt, lime zest, and 1 tablespoon of lime juice, and massage lightly to coat. Set aside.
- In an extra-large saute pan, heat the coconut oil over medium heat. Add the shallots and saute until golden, about 4 minutes. Add the garlic, lemongrass, and fresh chilies. Saute for 3-4 more minutes, until fragrant. Turn heat to low.
- Grate the ginger and turmeric and add the Thai Curry paste if using; saute for 1 minute.
- Add the chicken stock, kaffir lime leaves, salt, carrots, and bell pepper. Cover, bring to a simmer, and simmer gently for 5 minutes until the carrots are tender.
- Once tender, stir in the coconut milk and fish sauce, and a generous squeeze of lime juice. Start with half a lime; add more to taste.
- Taste the broth; it should be salty, lime-y, and a little spicy. Adjust to your taste by adding more fish sauce, Thai Curry paste, or garlic chili paste as needed.
- Nestle in the fish and quick cooking veggies. Simmer gently over medium-low heat, spooning the coconut broth over the top, or turn the fish over after the bottom half is cooked and becomes opaque, about 3-4 minutes.
- You can also place this in a warm 350°F oven to finish cooking the fish.
- Garnish with basil or Thai basil, cilantro, and lime wedges.
- Serve over rice or cauliflower rice.
Notes
- Feel free to adjust the spiciness by varying the amount of chilies used.
- For a dairy-free option, ensure all ingredients are free of dairy products.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg