Solomon Islands Fish in Coconut Stew
A simple yet delicious stew featuring fresh local fish simmered in rich coconut milk with aromatic vegetables. This dish embodies the Solomon Islands' reliance on fresh seafood and the ubiquitous coconut.
🧂 Ingredients
- 500 g White fish fillets(such as snapper, tuna, or mahi-mahi, cut into chunks)
- 1 tbsp Coconut oil
- 1 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1 medium Bell pepper(chopped)
- 2 medium Tomatoes(chopped)
- 400 ml Coconut milk(full-fat)
- 2 tbsp Lime juice
- Salt(to taste)
- Black pepper(to taste)
- Fresh coriander or parsley(for garnish)
- Cooked rice or root vegetables(for serving)
👨🍳 Instructions
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 2
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the chopped bell pepper and tomatoes. Cook for about 5 minutes, until the tomatoes begin to break down.
- 4
Pour in the coconut milk and lime juice. Bring the mixture to a gentle simmer.
- 5
Carefully add the fish chunks to the simmering liquid. Ensure they are mostly submerged.
- 6
Cover the pot and let it simmer gently for 10-15 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking the fish.
- 7
Season the stew with salt and black pepper to taste.
- 8
Garnish with fresh coriander or parsley and serve hot with cooked rice or traditional root vegetables.
💡 Pro Tips
- ✓Use the freshest fish available for the best flavor.
- ✓Do not stir the stew too vigorously once the fish is added, to prevent it from breaking apart.
- ✓A splash of hot sauce can be added for a bit of heat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like spinach, taro leaves, or green beans.
- For a richer flavor, a small amount of fish stock can be used in place of some of the coconut milk.
- Crushed ngali nuts can be added for texture and a nutty flavor.