Coconut Fish Stew Recipes

COCONUT FISH STEW WITH BASIL AND LEMONGRASS

Steps:

• Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
• Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)

ASIAN COCONUT FISH CHOWDER

Steps:

• Heat butter in a large saucepan or small stockpot over medium heat. Add onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic and lime leaves; cook 1 minute. Add fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.
• Reduce heat to low. Add coconut milk, and bring almost to a simmer. Add fish; without stirring, simmer until the fish is opaque and vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.

COCONUT FISH CURRY

Steps:

• Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
• Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

COCONUT FISH CURRY

Steps:

• Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
• Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

COCONUT FISH STEW

Steps:

• Place fish, lime juice and salt in a bowl. Marinate while you continue.
• Heat the olive oil in a large fry pan and add the onion and garlic. Cook until the onion is softened. Add the marinated fish, tomato paste, water and simmer for about 10 minutes over medium heat, and the fish is cooked through.
• Mix in the coconut milk, pepper sauce, parsley and simmer for another 5 minutes. This is good as a soup or served over white rice. You can also add shrimp, mussels, etc.

BRAZILIAN FISH STEW WITH COCONUT CREAM

Steps:

• Saute onion, garlic, peppers and bay leaf in 1 tablespoons oil.
• Add the water, fish, and shrimp.
• Simmer for 15 minutes or until done.
• Remove skin and bones, break up fish and shrimps, and strain broth.
• Simmer ground nuts and dried shrimp in coconut milk for 15 minutes, then strain.
• Add the fish broth and salt to taste.
• Bring to a boil, and add manioc to make a fairly thick mush.
• Cook for 30 minutes, stirring frequently.
• Add fish, shrimp and 2 tablespoons oil.
• Make coconut cream pudding thickening the coconut cream with corn starch, adding salt to taste, and putting aside to cool.
• Serve stew with a"slice" or spoon of the coconut cream pudding.