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Samoan Seafood Coconut Stew
Sua I'a
A comforting and flavorful stew featuring fresh local seafood simmered in a rich coconut milk broth with aromatics and a hint of lime. This dish highlights the abundance of the ocean in Samoan cuisine.
🧂 Ingrédients
- 400 g Firm white fish fillets(such as snapper or cod, cut into chunks)
- 200 g Shrimp(peeled and deveined)
- 150 g Squid(cleaned and cut into rings)
- 400 ml Coconut milk(full fat)
- 200 ml Water
- 1 medium Onion(thinly sliced)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(freshly grated)
- 2 tbsp Lime juice
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, sauté the sliced onion in a little oil or butter over medium heat until softened, about 5 minutes.
- 2
Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
- 3
Pour in the coconut milk and water. Stir to combine and bring the mixture to a gentle simmer.
💡 Conseils de pro: Use full-fat coconut milk for a richer broth. - 4
Add the fish chunks, shrimp, and squid to the simmering broth. Season with salt, pepper, and lime juice.
- 5
Simmer gently for 8-10 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook the seafood.
💡 Conseils de pro: Shrimp will turn pink and curl when cooked. Fish should flake easily. - 6
Ladle the stew into bowls and garnish with fresh chopped cilantro before serving.
💡 Conseils de pro: Serve immediately with steamed taro or rice.
💡 Conseils de pro
- ✓Use a variety of fresh, local seafood for the best flavor.
- ✓Adjust the amount of lime juice to your preference.
- ✓For a spicier version, add a pinch of red pepper flakes or a finely chopped chili.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like diced bell peppers, tomatoes, or spinach.
- Include mussels or clams for added texture and flavor.