Coconut Fish Stew With Ginger and Greens
A lovely, effortless fish stew recipe for cod poached in coconut milk with fragrant ginger, garlic, and shallot.
Servings: 4 people
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.
