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
Ingredients
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
Method
Part 1: Season and fry the fishÂ
- 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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salma@dadasdiary.com
Location
Currently residing in the Netherlands