Fish, Coconut And Coriander Stew Recipe

Name: Fish, Coconut And Coriander Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons peanut oil; 6 shallots, sliced; 2 teaspoons lemongrass, minced; 2 teaspoons ginger, minced; 2 teaspoons green chilies, chopped; 3/4 cup light coconut milk; 3/4 cup chicken stock; 800 g cod fish fillets (blue eye); 2 kaffir lime leaves, shredded (optional); 1/4 cup coriander leaves

Servings: persons

2 teaspoons peanut oil
6 shallots, sliced
2 teaspoons lemongrass, minced
2 teaspoons ginger, minced
2 teaspoons green chilies, chopped
3/4 cup light coconut milk
3/4 cup chicken stock
800 g cod fish fillets (blue eye)
2 kaffir lime leaves, shredded (optional)
1/4 cup coriander leaves

1
Place the peanut oil in a pan and heat.
2
Add the shallots, Lemongrass, ginger, chili and cook for 3 minutes
3
Add the coconut milk and chicken stock and bring to the boil.
4
Add the fish and shredded kaffir lime leaves (if using) and simmer uncovered, for 10 minutes, or until the fish is cooked.
5
Turn the fish over once during cooking. Remove the fish from the pan and keep warm.
6
Rapidly boil the cooking liquid for 5 minutes, or until reduced by half.
7
Spoon over the fish and serve scattered with the coriander leaves.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 teaspoons peanut oil, 6 shallots, sliced, 2 teaspoons lemongrass, minced, 2 teaspoons ginger, minced, and more.

Yes, Fish, Coconut And Coriander Stew 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.

Fish, Coconut And Coriander Stew

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