The best spicy coconut fish stew
Let’s get you a coconut chilli dish. With fish.
She’s delicious, I promise
Normally serves 4 people or so
I don’t even know what to call this, to be honest. It’s chilli, it’s fish, it’s tomato, it’s coconut… Basically it’s a bunch of my favourite things all blended into one situation. For your delectation. Let’s get into it—you’re going to love it.
That’s a wok full of good health
Directions for the best spicy coconut fish stew
Grab your seabass—or hake, or haddock, or any white flaky type fish—and get ‘er defrosting. (If you buy your shopping in bulk like I do, because I just can’t do a week-by-week thing.) Shove it in some warm water and let it go gently, since this will give you some time to prep.
They don’t pay me for these photos. Why?
Time to make the flavour set-up
Garlic is not up for discussion—put it in. I normally go overboard because it’s good for your heart and a wonderfood. This volume probably always works for four, so I would add in a clove or two per person. Is that wrong? Some people might say so. Chop up as much chilli as you can handle. I’m shy so I do about a half or so. Don’t forget, ginger is essential. Let’s say a big branch of it. Coconut or sesame oil to gently fry, but not loads.
I love this thing. But I always splash the laptop.
Get chopping the veggies now
Alright alright! This bit you can make up a little, but here’s how I normally go. Chop up a bunch of tomatoes (let’s say a punnet), a red pepper, celery helps, and a white onion. Imagine you’re making a vegetable soup and you’ll be on the way. I was craving a tomato and coconut vibe, but I don’t think you could go wrong if you want other veggies. Maybe not swede, because that’s a flavour stealer.
Is there anything actually better than coconut milk
You’ll need a choppy thing
OK, so you cut everything small, you started frying it all up in a wok, but you didn’t burn or crisp anything. Now, it’s important to get you chopper and blitz it all into a soupy blend. Totally up to you how smooth, but I like it fairly soupy. Add about a half pint of veggie stock to give it the stew effect, and then the magic: a tin of coconut milk, bay leaves, and fish sauce, and the other bits and bobs to taste.
Green stuff is the most health
Basically it’s the finish line
Feeling yogi? Add some apple cider vinegar because The Mother would approve. Then whab your sea bass into the stew to poach. You’ve now earned 15 minutes or so to have a cuppa and fry up some broccolini to place on top of your dish. Because you must eat something green! Et voilà. Delicious time for tea.
Oh hey, I can take a nice pic sometimes.
What ingredients can I use for spicy coconut fish stew?
1 piece of white fish (sea bass)
1 punnet of tomatoes
2–3 sticks of celery
1 red pepper
1 big white onion
1 chilli pepper
1 branch of ginger
4–6 cloves garlic
1–2 bay leaves
1/2 pint veggie bouillon
1 tin coconut milk
Few teaspoons of coconut/sesame oil
Apple cider vinegar to taste
Fish sauce to taste
Worcestershire sauce to taste
Chilli oil (La-Yu or Chilli crisp oil)
Bunch of green veg for on top
*Bold means you super need to have this in the cupboard for always.