Name: Coconut Lime Fish Stew with Chili Peppers
Prep time: PT15MIN
Cook time: PT30MIN
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1½ lbs white fish fillets (cod, halibut, or tilapia), cut into 2-inch pieces; 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 fresh red chili peppers, thinly sliced (seeds removed for less heat); 1 red bell pepper, thinly sliced; 1 (14 oz) can full-fat coconut milk; 2 cups fish or chicken broth (preferably low-sodium); 1 lime, zested and juiced; 1 tablespoon fish sauce (or soy sauce for a milder flavor); 1 teaspoon sugar (optional, balances acidity); 1 teaspoon salt (to taste); ½ teaspoon freshly ground black pepper; 1 cup cherry tomatoes, halved; ½ cup fresh cilantro leaves, chopped (plus extra for garnish); Cooked jasmine rice, for serving; Lime wedges, for serving

Instructions

1
Heat olive oil in a large pot over medium heat. Add onion; cook 3 minutes until softened.
2
Stir in garlic, ginger, and chili peppers; sauté 1-2 minutes until aromatic.
3
Add red bell pepper. Cook 2 minutes more.
4
Pour in coconut milk and broth. Add lime zest, juice, fish sauce, sugar, salt, and pepper. Stir to combine.
5
Bring to a simmer, then add cherry tomatoes. Simmer uncovered for 10 minutes.
6
Gently add fish pieces. Reduce heat to low, cover, and cook 5-7 minutes, until fish is just cooked through.
7
Stir in cilantro, taste and adjust seasoning. Serve over jasmine rice with extra cilantro and lime wedges.

Coconut Lime Fish Stew with Chili Peppers

Coconut Lime Fish Stew with Chili Peppers

Ingredients

Instructions

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