Very Green Fish Stew
Ready In: 30 mins
Serves: 4
Ingredients
Green Sauce
- 1 cup cilantro leaf (including tender stems)
- 1 cup basil leaves
- 1⁄4 cup mint leaf
- 2 inches piece fresh ginger, peeled and thickly sliced
- 2 garlic cloves
- 2 small Thai chiles or 2 small serrano chilies, chopped
- 1⁄2 cup grated unsweetened coconut (fresh, dried or frozen)
- 4 inches piece lemongrass (tender center only, sliced 1/4 inch thick)
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 1⁄2 teaspoon salt
Fish
- 1 1⁄2 lbs firm white fish fillets, cut into 1 inch chunks
- salt, to taste
- pepper, to taste
- 2 tablespoons coconut oil or 2 tablespoons vegetable oil
- 2 cups chicken broth or 2 cups vegetable broth or 2 cups water
Garnish
- 3 -4 scallions, thinly sliced
- lime wedge
Directions
- Sauce: place all sauce ingredients into blender or food processor. Quickly process to make a smooth, thick puree, adding a little ice water, if necessary. Taste and adjust seasoning, it should be quite spicy.
- Fish: Season lightly with salt and pepper.
- Heat the oil in a wide deep pan over medium heat.
- Add the fish and fry lightly for one minute on one side; flip the fish and raise the heat to medium high.
- Add the broth and half of the green sauce, cover and cook for two minutes, or just until the fish is opaque throughout.
- Gently stir in the remaining green sauce.
- Taste the broth and adjust the salt if necessary.
- Ladle the stew into bowls, sprinkle with the scallions, and serve with lime wedges.
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