Fish Coconut and Coriander Stew
Dive into the creamy, flavor-packed world of this Fish Coconut and Coriander Stew—a delightfully aromatic dish that’s as comforting as it is exotic. Perfectly tender white fish fillets are simmered in a rich, velvety broth made with coconut milk, vibrant turmeric, and earthy ground coriander, while fresh ginger and a hint of chili add a subtle zing. Finished with a splash of lime juice and a generous sprinkle of fresh coriander leaves, this stew is both refreshing and indulgent. Serve it over fluffy rice or with crusty bread to soak up every last drop of the fragrant coconut gravy. Ready in just 40 minutes, this gluten-free and nutrient-packed recipe is ideal for weeknight dinners or impressing guests with its bold yet balanced flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, haddock, or tilapia)
- 400 ml coconut milk
- 250 ml vegetable broth
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, finely chopped (optional)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 tablespoons lime juice
- 50 grams fresh coriander leaves, chopped
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 100 grams baby spinach (optional)
- cooked rice or crusty bread, for serving
Instructions
Pat the fish fillets dry with paper towels and cut them into bite-sized pieces. Set aside.
Heat the olive oil in a large, deep skillet or saucepan over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, and red chili (if using). Cook for 1 minute until fragrant.
Add the ground turmeric and ground coriander, stirring to coat the onions and spices evenly.
Pour in the vegetable broth and coconut milk, stirring gently to combine. Bring the mixture to a gentle simmer.
Add the fish pieces to the stew and cook for 5-7 minutes or until the fish is opaque and flakes easily with a fork.
Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.
If desired, add the baby spinach and let it wilt for 1-2 minutes.
Garnish with chopped fresh coriander leaves and serve hot with cooked rice or crusty bread.
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 40.5 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 413 mg | 32% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3590 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
