Eurasian Fish Stew - Fish Molee Recipe

Name: Eurasian Fish Stew - Fish Molee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces piece of boneless salmon or 6 ounces a firm flaky white fish; curry leaf; 1 piece pandan leaf; 6 cm ginger; 2 cm turmeric, fresh or 1 teaspoon turmeric powder; 6 garlic cloves, peeled and smashed; 1 small red pepper (capsicum); 1 red onion, cut into rings (medium size); 1 cayenne, chili for heat; salt; pepper; 1/2 teaspoon chicken bouillon powder; 1 1/2 cups coconut milk; 1 lime

Servings: persons

6 ounces piece of boneless salmon or 6 ounces a firm flaky white fish
curry leaf
1 piece pandan leaf
6 cm ginger
2 cm turmeric, fresh or 1 teaspoon turmeric powder
6 garlic cloves, peeled and smashed
1 small red pepper (capsicum)
1 red onion, cut into rings (medium size)
1 cayenne, chili for heat
salt
pepper
1/2 teaspoon chicken bouillon powder
1 1/2 cups coconut milk
1 lime

1
Ensure the fish is dry. Wipe with kitchen napkins. Salt and pepper each side of the fish with a sprinkle of each.
2
Heat the oil in the pan on high heat until smoking.
3
Put the fish in the pan and sizzle until it browns a little on each side. Chuck in the curry leaves as well. Make sure you don't cook the fish through. 30 secs should be enough. Plate.
4
Turn the fire down and saute the garlic, ginger, onions, turmeric, pandan leaf, chilli until fragrant. Put in the coconut milk or the milk/healthier option and throw in the capsicum and if using, the egg plant, and french beans.
5
Cover and stew until the milk reduces a bit and egg plant and french beans are cooked.
6
Put in the fish and curry leaves and baste then warm through.
7
Squeeze in the lime juice. The sour shouldn't dominate but should calm the sweetness of the coconut milk and pandan leaf.
8
Serve with HOT rice.

667

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ounces piece of boneless salmon or 6 ounces a firm flaky white fish, curry leaf, 1 piece pandan leaf, 6 cm ginger, and more.

Yes, Eurasian Fish Stew - Fish Molee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eurasian Fish Stew - Fish Molee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions