Fish stew with coconut

Wapendwa! This aromatic, coconut-tie fish stew is a must-try! I used seabass for this recipe but it works very well with Tilapia and other mild-flavoured fish like Dorado, Snapper and Nile perch. I hope you give it a try and tell your stories.?? Love, Dada

Fish stew with coconut



1 medium-sized fish (Cleaned and cut)

1 Carrot

1 bell pepper

1 Medium onion

1 Large tomato

1 TBSP Garlic paste

1 TBSP Ginger paste

1½ cup Coconut cream

2 cups frying oil

2TBSP cooking oil

1 Lemon

Salt, Pepper to taste

** Optional handful of coriander leaves


Part 1: Season and fry the fish 
  • Zest the lemon, then add the zest, salt and pepper to the fish pieces
  • Mix well and set aside
  • In a frying pan, heat 2 cups of frying oil on medium-high heat
  • Place fish pieces in the hot oil, and fry for 3-4 minutes on both sides
  • Once cooked remove from oil, and set aside on a paper towel to drain.


Part 2: Make the sauce
    • Prepare stew ingredients: Grate the carrot, dice the onion and bell pepper, and grate/blend the tomato.
    • Heat 2 TBSP oil in another pan, and add and roast onions until fragrant.
    • Add garlic and ginger paste to the pan, and cook until aromatic 1-2 minutes
    • Add carrot, salt and pepper to taste.
    • Mix in tomato puree, cover and let cook for 3-4 minutes.
    • Add diced bell peppers and coconut cream. Mix and bring to a gentle simmer
    • Add in the fish pieces, and use a spoon to cover the pieces. Turn over for better absorption.
    • Simmer on low heat until the sauce is to your liking
    • Turn off the heat, sprinkle with optional coriander leaves
    • Serve and Enjoy!

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Currently residing in the Netherlands

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