Swimming in gentle coconut flavor.
This is a lovely, Asian-inspired recipe for coconut fish stew. A simple coconut milk broth combines with chunky white fish, bok choy, and toppings for a simple, all-seasons dinner.
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Introducing This Easy Coconut Fish Stew Recipe
After about the millionth time I threw some cod filets in the oven and broiled them the same (albeit tasty) way I always do for dinner, with lemon, butter, and dill, I needed a new move. Fish is one of the healthiest and sustainable proteins out there — provided that you buy the right fish.
This recipe for coconut milk fish stew, adapted from Colu Henry, made our night. It is a simple, elegant meal with gentle but amazing flavor.
Which Fish Is Best for This Recipe?
Choosing the right fish for this recipe starts with sustainability. I recommend that everyone print and keep handy this fold-up seafood guide from the Monterey Bay Aquarium, which tells you which fish are the best, ok, and worst choices both for safety and sustainability.
According to the Monterey Bay Aquarium, sustainable fish include:
- Arctic Char (farmed)
- Bass (US farmed)
- Catfish (US)
- Cod: US, Atlantic
- Rockfish (AK, CA, OR & WA)
- Sablefish/Black Cod (AK)
- Salmon: New Zealand, Atlantic (BC & ME farmed) (CA, OR & WA)
- Scallops (farmed)
- Shrimp (US farmed)
- Tilapia (Canada, Ecuador, Peru & US)
- Trout (US farmed)
- Tuna: Albacore (trolls, pole and lines)
- Tuna: Skipjack (Pacific trolls, pole and lines)
Worst choices:
- Bass: Striped (US gillnet, pound net)
- Cod: Atlantic (gillnet, longline, trawl)
- Cod: Pacific (Japan & Russia)
- Crab (Argentina, Asia & Russia)
- Halibut: Atlantic (wild)
- Mahi Mahi (imported)
- Salmon (Canada Atlantic, Chile, Norway & Scotland)
- Shark
- Swordfish (imported longline)
- Tilapia (China)
- Tuna: Albacore (imported, except trolls, pole and lines)
- Tuna: Atlantic Bluefin (imported longlines), Pacific & Southern Bluefin, Skipjack (imported purse seines), Yellowfin (imported longlines except US)
It’s all a little hard to navigate, but for our purposes, the point is that U.S. and Atlantic cod is sustainable, and the way to go here. So let’s talk more about this effortless, gorgeous recipe fish soup recipe.
Coconut Fish Stew: Recipe Notes
This recipe is closely adapted from the wonderful Colu Henry’s coconut-poached fish recipe for the New York Times. Her recipe errs on the mild side, so I tweaked the seasoning a bit. This can be made mild or spicy by simply adding or eliminating the hot Thai bird chili pepper. I love bird chilis, which give a real warmth without tasting harsh or making steam come out of your ears.
How to poach — and not poach — fish:
- Do keep the coconut milk at a gentle simmer. This allows the fish to remain tender, and gives enough time for the fish, shallot, garlic, and other ingredients to permeate the coconut milk, and vice versa.
- Do not boil the coconut milk. This will toughen the fish and cook it before the flavors can come together.
Bok choy is the preferred vegetable here. But I could also see Napa cabbage, Swiss chard, spinach, or Chinese broccoli working well as a substitute.
You’ll also like:
Coconut Fish Stew With Ginger and Greens
Ingredients
- 24 ounces fresh cod filets
- 2 tablespoons neutral oil, such as canola
- 1 large shallot, thinly sliced
- 3 cloves garlic, peeled and thinly sliced
- 2 inch knob of fresh ginger, peeled and thinly sliced
- 1 Thai bird chili, peeled and sliced into very thin rounds (optional)
- 2 13-ounce cans coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar or coconut sugar
- 7 ounces bok choy, bottoms removed and chopped into large pieces
- 1/4 cup roughly-chopped cilantro
- 2 scallions, green and light green parts, sliced thin
- 2 limes, 1 for juice and one for wedges to serve
- kosher salt, to taste
Instructions
- Season the fish with a generous sprinkle of kosher salt. Set aside.
- Heat a skillet over medium heat with the oil. Add the shallot, garlic, ginger, and chili pepper (if using). Cook, stirring, until the shallot is translucent, about 2 minutes.
- Whisk in the coconut milk, juice of 1 lime, fish sauce, brown sugar or coconut sugar, and a generous pinch of salt. Bring to a simmer and add the fish. Turn the heat to low and cover. Poach the fish at a low simmer for 6 to 8 minutes, until the fish is cooked. Do not boil or the fish will be tough.PRO TIP: You will know the fish is cooked when it has turned very white and flaky.
- Remove the fish with a slotted spoon or spatula and divide it into the bowls.
- Add the bok choy to the coconut milk liquid and raise the heat to medium-low. Cook until just tender but not mushy, about 1 to 2 minutes. Taste the broth for seasoning.
- Divide the bok choy and broth among the bowls. Top with scallions, cilantro, and a couple of lime wedges. Serve hot.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
22 comments
Melissa
Made it exactly as instructed, used fresh Cod for my white fish. Absolutely delicious..such delicate flavour and perfect heat, served with sticky rice. This will be a household favourite..cannot wait to share it with guests. Thank you for this beautiful recipe.
Lisa Ruland
Fabulous. I’m so glad you liked it, Melissa! It’s a great go-to.
Kate
Delish! Second time I’ve made it. First with frozen cod and second with fresh. Both perfect. I lightened the broth by doing 1 can coconut milk and added chicken broth. Substituted bok choy with sliced mushrooms, peas and brussel sprouts. Also nice with tofu… you can’t go wrong with this recipe. Yummm! Finishing a bowl now.
Lisa Ruland
I love how you adapted this to make it your own. So glad you enjoyed!
Debra
This recipe was wonderful.I added an extra 12 oz of cooked shrimp and an extra can of coconut milk.Yummy
Lisa Ruland
Thanks for the great review! So glad you enjoyed.
Trici
Loved it!
I also halved mine (re: fish/coconut milk) I used unsweetened coconut milk, so added a tad more brown sugar… I did extra ginger/garlic (bcuz IMO you can never have too much!) I also added about 3/4 cup of vegetable broth (better than bullion brand).
I added sliced mini Bella mushrooms and julienned red bell pepper. Didn’t have chilies so added sriracha for a little heat
Lisa Ruland
Wonderful adjustments and thanks for the review! Agreed about the ginger–and I love that you spiced it up with some Sriracha!
Lily
Great dinner. I made the broth exactly as written and it was somehow rich and light at the same time. I added shitake mushrooms, baby potatoes and parsnips along with the bok choy too. Thank you!
Drea
Delicious. With that amount of coconut milk I can’t have it regularly, but the recipe will stay close to the top of the pile for special occasions.
I will add a bit more fish sauce and maybe a drop of soy next time. I also didn’t salt it enough.
Winner recipe. Right up my alley. Thanks.
Lisa Ruland
So glad you liked it, and you’re absolutely right to adjust the seasoning and flavors to taste. Thanks for the nice note!
Elaine
One of those afternoons when it is raining, cool and damp. Hit the freezer for fish, had bok choy, coconut milk, etc and tried your recipe. SO GOOD. Thanks. Added forbidden rice for a full meal.
Unpeeled
Fantastic! So glad you enjoyed this, and I LOVE the idea of using forbidden rice. The color and texture cannot be beat.
Melanie
Really enjoyed this, great way to enjoy several fillets after a successful fishing trip.
Unpeeled
Yea! Wow–I feel like you took the recipe to the next level by catching your own fish! Congrats on the haul, and thanks for writing.
Wendy
This was amazing and vibrant! I made a few modifications – I was only cooking for two, so I halved the fish, coconut milk, fish sauce, and scallion, but kept everything else as written to turn up the volume on all those delicious flavors. My store didn’t have a Thai bird chili, so we went with Serrano. I microwaved Trader Joe’s frozen brown rice medley and served that under the fish and sauce. This was easy and delicious – a definite keeper! Thanks for all of your wonderful recipes.
Unpeeled
Yea!!! So glad you enjoyed, Wendy! Savvy modifications 🙂 And I have to try this TJ’s rice medley! I love Trader Joe’s. Thanks again for this lovely review and comment.
Barb
Made this tonight and my family loved it! I used the Thai bird chili and it was spicy, flavourful and absolutely delicious!
Unpeeled
So glad to hear this, Barb! One of my favorites.