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Coconut Fish Stew With Ginger and Greens Recipe

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4 from 3 reviews

A comforting and flavorful Coconut Fish Stew featuring tender cod poached in a fragrant broth of coconut milk, ginger, garlic, and lime, complemented with fresh bok choy and herbs. Ready in just 30 minutes, this dish balances creamy, tangy, and spicy notes for a satisfying and nutritious meal.

Ingredients

Fish and seasonings

  • 24 ounces fresh cod filets
  • Kosher salt, to taste

Broth and aromatics

  • 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
  • Juice of 1 lime
  • Freshly ground kosher salt, to taste

Vegetables and garnishes

  • 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
  • 1 lime, cut into wedges for serving

Instructions

  1. Season the fish: Season the cod filets generously with kosher salt and set them aside while you prepare the broth to allow the seasoning to penetrate.
  2. Sauté aromatics: Heat a skillet over medium heat and add the neutral oil. Once hot, add the shallot, garlic, ginger, and optional Thai bird chili. Cook, stirring frequently, until the shallot becomes translucent and fragrant, about 2 minutes.
  3. Create the broth and poach the fish: Whisk in the coconut milk, fresh lime juice, fish sauce, brown or coconut sugar, and a generous pinch of kosher salt. Bring the mixture to a gentle simmer. Submerge the fish filets in the broth, reduce heat to low, and cover the skillet. Poach the fish gently for 6 to 8 minutes until the fish is opaque, flaky, and cooked through—avoid boiling to keep the fish tender.
  4. Remove and portion fish: Using a slotted spoon or spatula, carefully remove the cooked fish from the broth and divide it evenly among serving bowls.
  5. Cook the bok choy: Add the chopped bok choy to the simmering coconut broth and increase heat to medium-low. Cook until the bok choy is just tender yet retains some crunch, about 1 to 2 minutes. Adjust seasoning with salt as needed.
  6. Assemble and garnish: Spoon the bok choy and coconut broth over the fish in each bowl. Top with sliced scallions and chopped cilantro. Serve immediately with lime wedges on the side for extra brightness.

Notes

  • Do not let the broth boil once the fish is added, as high heat will toughen the delicate cod.
  • Thai bird chili is optional but adds a nice subtle heat; adjust according to your spice preference.
  • Can substitute cod with other firm white fish such as halibut or haddock.
  • For a richer flavor, you may use full-fat coconut milk.
  • Leftover stew can be refrigerated for up to 2 days; reheat gently on stovetop to avoid overcooking the fish.

Find it online: https://bitezly.com/coconut-fish-stew-with-ginger-and-greens-recipe/