If you’re craving a dish that bursts with tropical flavor, warmth, and comforting textures, look no further than this Coconut Fish Stew With Ginger and Greens Recipe. It’s a magical blend of tender cod poached gently in velvety coconut milk infused with bright ginger, aromatic herbs, and vibrant greens. Every spoonful wraps you in a cozy, yet fresh and zesty experience that feels both exotic and homey. Perfect for a weeknight dinner or a special gathering, this stew is sure to become a beloved classic in your kitchen.

Ingredients You’ll Need

Two large pieces of raw white fish with a moist, slightly translucent texture rest on light brown parchment paper, placed on a white plate. The plate sits on a white marbled surface. Around the plate, there are fresh green spinach leaves on the top left, a whole green lime and lime wedges near the bottom left beside several long, green spring onions. To the right, there is a whole red shallot, peeled garlic cloves with some skins, and a piece of light brown ginger root. A gray and white striped cloth is partially visible in the top right corner. The scene is bright and clean with natural light. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Coconut Fish Stew With Ginger and Greens Recipe plays a vital role, whether it’s adding depth, brightness, or a satisfying texture. These simple yet essential components come together effortlessly, showing how few ingredients can make a dish shine.

24 ounces fresh cod filets: Choose firm, white fish for a flaky yet sturdy texture perfect for poaching.
2 tablespoons neutral oil: Canola or another light oil keeps the shallot and aromatics from sticking without overpowering flavors.
1 large shallot, thinly sliced: Adds subtle sweetness and a delicate onion flavor that forms the stew’s aromatic base.
3 cloves garlic, peeled and thinly sliced: Imparts a gentle pungency that pairs beautifully with ginger.
2 inch knob of fresh ginger, peeled and thinly sliced: Brings a lively, warming spice that is both fresh and comforting.
1 Thai bird chili, thinly sliced (optional): For a smoky, sharp heat that lifts the stew without overwhelming it.
2 cans (13-ounce each) coconut milk: Creates the creamy, luscious body of the stew with rich coconut flavor.
1 tablespoon fish sauce: Adds umami depth and salty complexity, enhancing the stew’s layers.
1 tablespoon light brown sugar or coconut sugar: Balances acidity and salt with a soft caramel sweetness.
7 ounces bok choy, chopped: Introduces crunch and fresh green color to lighten the dish.
1/4 cup roughly chopped cilantro: Garnishes the stew with herbaceous brightness and a pop of green.
2 scallions, thinly sliced: Add crisp, mild onion flavor and textural contrast.
2 limes, 1 juiced and 1 cut into wedges: Provides essential citrus brightness to cut through the richness.
Kosher salt, to taste: Enhances all the natural flavors and balances the stew perfectly.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Coconut Fish Stew With Ginger and Greens Recipe

Step 1: Season the Fish

Start by seasoning your fresh cod with a generous sprinkle of kosher salt. This step may seem simple, but it’s crucial as it enhances the fish’s natural flavors and preps it for the gentle poaching it will soon undergo.

Step 2: Sauté Aromatics

Heat your neutral oil in a skillet over medium heat and add in the thinly sliced shallot, garlic, ginger, and if you’re using it, the Thai bird chili. Stir these fragrant ingredients as they cook until the shallots turn translucent—about 2 minutes—releasing a mouthwatering aroma and layering the stew’s base flavor.

Step 3: Combine and Simmer

Next, whisk in the creamy coconut milk, the fresh juice of one lime, fish sauce for that deep umami kick, and a touch of brown or coconut sugar to balance acidity and saltiness. Add a generous pinch of salt, bring this luscious broth to a simmer, then gently nestle in your seasoned fish. Lower the heat, cover the pan, and let everything poach slowly for 6 to 8 minutes. This slow approach ensures the fish stays tender and flaky without turning tough.

Step 4: Plate the Fish

Once the fish is beautifully cooked—notice how it becomes opaque and flakes easily—carefully remove it with a slotted spoon or spatula and divide the pieces evenly among your serving bowls. This thoughtful layering sets the stage for the stew’s final touches.

Step 5: Cook the Greens

Turn the heat back up to medium-low and add the chopped bok choy to the simmering coconut broth. Cook just until the greens turn tender yet retain their slight crunch—about 1 to 2 minutes. Taste the broth to adjust your seasoning if needed, ensuring every element sings in harmony.

Step 6: Assemble and Garnish

Pour the hot broth and greens over the fish in each bowl, then finish with a sprinkle of thinly sliced scallions, bright cilantro, and a wedge of lime on the side. These fresh garnishes deliver vibrant color, texture, and a zesty brightness that elevate every spoonful. Serve it piping hot and enjoy immediately.

How to Serve Coconut Fish Stew With Ginger and Greens Recipe

A white bowl holds a creamy soup with several layers: the base is a light, milky broth, topped with dark green leafy vegetables arranged around the bowl, and chunks of pale green vegetables. In the center, round white pieces sit lightly submerged in the broth. Scattered bright green chopped spring onions and small yellow strips add color on top. A half lime wedge and a whole lime rest at the edge of the bowl. The bowl is set on a white marbled surface, with a gold spoon next to it and a wooden bowl of white rice nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The beauty of this stew lies in its finishing touches, so don’t skip the cilantro, scallions, and lime wedges. Cilantro adds fresh herbal notes that contrast the creamy broth, while scallions lend a crisp bite. A squeeze of lime juice brightens the whole bowl, balancing the richness and tying all flavors together beautifully.

Side Dishes

This Coconut Fish Stew With Ginger and Greens Recipe pairs wonderfully with steamed jasmine rice or warm crusty bread to soak up the luscious coconut broth. For a lighter option, try serving it alongside a simple cucumber salad with a tangy vinaigrette, which adds refreshing crunch and acidity.

Creative Ways to Present

For a special occasion, serve the stew in shallow bowls garnished with edible flowers or microgreens to amp up the visual wow factor. You might also consider serving it in coconut shells for an island-inspired presentation that perfectly complements the tropical flavors.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers of this Coconut Fish Stew With Ginger and Greens Recipe, store them in an airtight container in the refrigerator for up to 2 days. Keeping the fish and broth together allows the flavors to meld even more, but the fish texture will become firmer overnight.

Freezing

While the broth freezes well, the delicate cooked fish may become crumbly upon thawing. For best results, freeze the coconut broth and greens separately without the fish. When ready, thaw and reheat gently, then add freshly cooked or poached fish to maintain that perfect flaky texture.

Reheating

Reheat the stew gently on the stovetop over low heat to avoid boiling, which can toughen the fish. Stir occasionally until warmed through. Add a splash of water or coconut milk if the broth thickened too much in the fridge.

FAQs

Can I use a different type of fish?

Absolutely! While cod is ideal for its firmness and mild flavor, you can substitute with halibut, snapper, or even salmon. Just adjust cooking times slightly depending on the thickness.

Is the Thai bird chili necessary?

The chili adds a gentle heat that balances the creamy coconut milk, but it is completely optional. Feel free to omit it if you prefer a milder stew or substitute with a less spicy pepper.

Can I make this recipe vegan or vegetarian?

Yes! Simply substitute the cod with firm tofu or hearty vegetables like eggplant and mushrooms. Replace fish sauce with soy sauce or tamari and you’ll still get a rich, flavorful stew.

How do I know when the fish is cooked?

The fish is perfectly cooked when it turns opaque white and flakes easily with a fork. Avoid boiling the stew as it can make the fish tough and rubbery.

Can I prepare this stew in advance?

You can prepare the broth and sauté the aromatics ahead of time, then add fish and greens when ready to serve. This keeps flavors fresh and fish texture ideal.

Final Thoughts

This Coconut Fish Stew With Ginger and Greens Recipe is a true celebration of simple, vibrant ingredients coming together to create something wonderfully comforting and flavorful. I can’t recommend it enough for anyone wanting an easy yet impressive meal that feels like a hug in a bowl. Give this recipe a try soon—you’ll want to keep it in your regular rotation!