Solomon Islands Kani Stew
A hearty and flavorful stew featuring tender chunks of reef fish (kani) simmered in a rich coconut milk broth with aromatic vegetables and local spices. This dish is a staple in coastal communities, showcasing the bounty of the ocean.
🧂 Ingredients
- 500 g Reef fish fillets (e.g., snapper, grouper)(cut into 2-inch chunks)
- 400 ml Coconut milk(full fat)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(diced)
- 1 medium Bell pepper (any color)(chopped)
- 1 small Chili pepper (optional)(finely chopped, adjust to taste)
- 2 tbsp Lime juice
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Cooking oil
- 0.25 cup Fresh coriander(chopped, for garnish)
👨🍳 Instructions
- 1
Heat cooking oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic and grated ginger to the pot. Cook for another minute until fragrant.
- 3
Stir in diced tomatoes and chopped bell pepper. Cook for 5-7 minutes until tomatoes begin to break down.
- 4
Pour in the coconut milk and add the chopped chili pepper (if using). Bring the mixture to a gentle simmer.
- 5
Season with salt and black pepper. Add the fish chunks to the simmering broth. Ensure the fish is mostly submerged.
- 6
Cover the pot and let the stew simmer gently for 20-25 minutes, or until the fish is cooked through and flakes easily. Avoid over-stirring to prevent the fish from breaking apart too much.
- 7
Stir in the lime juice just before serving. Taste and adjust seasoning if necessary.
- 8
Ladle the stew into bowls and garnish with fresh chopped coriander.
💡 Pro Tips
- ✓Use fresh, high-quality reef fish for the best flavor.
- ✓Adjust the amount of chili pepper to your preferred level of heat.
- ✓Serve hot with steamed rice or taro.
🔄 Variations
- Add other vegetables like sweet potato cubes or spinach.
- For a richer flavor, use a combination of coconut milk and a splash of coconut cream.