Vietnamese Fisherman'S Stew Recipe

Name: Vietnamese Fisherman'S Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 small onions, thinly sliced; 5 cloves garlic, thinly sliced; 2 tablespoons minced peeled fresh ginger (from a 2-inch knob); 2 medium carrots, peeled and cut into thin slices on the diagonal; 2 tablespoons curry powder; 1/2 teaspoon cayenne pepper (or to taste); 2 teaspoons salt; 2/3 cup mirin or white wine; 1 14-ounce can coconut milk; 1 1/2 pounds waxy potatoes (red or Yukon Gold), peeled and cut into 11?2-inch pieces; 6 bunches baby bok choy, washed and trimmed (or use 1 batch regular bok choy, cut into bite-sized pieces); 1 1/2 pounds hake, catfish, cod, or tilapia or other mild white fish, cut into 8 pieces; 2 limes: 1 juiced, 1 quartered

Servings: persons

2 tablespoons vegetable oil
2 small onions, thinly sliced
5 cloves garlic, thinly sliced
2 tablespoons minced peeled fresh ginger (from a 2-inch knob)
2 medium carrots, peeled and cut into thin slices on the diagonal
2 tablespoons curry powder
1/2 teaspoon cayenne pepper (or to taste)
2 teaspoons salt
2/3 cup mirin or white wine
1 14-ounce can coconut milk
1 1/2 pounds waxy potatoes (red or Yukon Gold), peeled and cut into 11?2-inch pieces
6 bunches baby bok choy, washed and trimmed (or use 1 batch regular bok choy, cut into bite-sized pieces)
1 1/2 pounds hake, catfish, cod, or tilapia or other mild white fish, cut into 8 pieces
2 limes: 1 juiced, 1 quartered

1
Heat the oil in a lidded pot over medium-low heat. Add the onions, garlic, and ginger; cook until soft but not browned, 8 minutes. Add the carrots and cook for another minute.
2
Sprinkle in the curry powder and cayenne, and cook for 1 minute, or until fragrant. Add the salt and mirin, and bring to a boil. Let it simmer for 3 minutes, until slightly reduced. Pour in the coconut milk and 2 cups water, and bring to a boil.
3
Add the potatoes, return the liquid to a boil, and then turn the heat to low and cover the pot. Simmer for 10 to 12 minutes, until the potatoes are easily pierced with a fork. (You can make the stew ahead to this point.)
4
Add the bok choy and toss to distribute. Then add the fish pieces and arrange them so they are fully covered by the liquid. Cover the pot and simmer for 4 minutes, until the fish is cooked through but not falling apart. Add the lime juice to the stew.
5
Ladle the fish, vegetables, and broth into bowls, and garnish with the lime quarters.

268

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 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 small onions, thinly sliced, 5 cloves garlic, thinly sliced, 2 tablespoons minced peeled fresh ginger (from a 2-inch knob), and more.

Yes, Vietnamese Fisherman'S 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.

Vietnamese Fisherman'S Stew

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