Creamy Coconut White Fish Stew
Serves 4
A fragrant coconut broth with poached white fish, carrots, and bell peppers, finished with lime and cilantro.
| 1 tbsp fresh ginger, minced | Sauté ginger & garlic until fragrant | Add peppers & carrots, cook until softened | Pour in coconut milk & fish sauce, simmer | Add fish, poach until cooked & flaky | Stir in lime, garnish with cilantro & chili, serve |
| 4 cloves garlic, minced | |||||
| 240 ml bell peppers, diced (mixed colors) | |||||
| 120 g carrots, sliced | |||||
| 2 tbsp fish sauce | |||||
| 1 can (400 ml) full-fat coconut milk | |||||
| 450 g white fish fillets (cod or tilapia) | |||||
| Juice of 1 lime | |||||
| 10 g fresh cilantro, chopped (for garnish) | |||||
| Chili flakes (optional) |
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