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Palauan Coconut Fish Stew
A comforting and flavorful stew featuring tender fish simmered in a rich coconut milk broth with aromatic vegetables and spices. This dish highlights the Palauan reliance on fresh seafood and the tropical flavors of coconut.
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- 1 lb White fish fillets (e.g., snapper, cod)(cut into 1-inch chunks)
- 1 can (13.5 oz) Coconut milk
- 2 tbsp Vegetable oil
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 medium Red bell pepper(chopped)
- 1 medium Green bell pepper(chopped)
- 1.5 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro or parsley
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- 2
Add chopped onion and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, sauté for another 1-2 minutes until fragrant.
- 4
Stir in the chopped red and green bell peppers and cook for 3-4 minutes until slightly tender.
- 5
Add curry powder, turmeric, and cumin. Stir well and cook for 1 minute until fragrant.
- 6
Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and pepper to taste.
- 7
Gently add the fish chunks to the simmering broth. Cover and cook for 5-7 minutes, or until the fish is opaque and flakes easily.
- 8
Garnish with fresh cilantro or parsley before serving.
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- âFor a spicier stew, add a pinch of cayenne pepper or a slit green chili with the garlic and ginger.
- âYou can add other vegetables like spinach or taro leaves in the last few minutes of cooking.
- âServe hot with steamed rice or crusty bread.
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- Add a splash of lime juice at the end for brightness.
- Substitute fish with shrimp or a firm white fish like cod or halibut.