Coconut Fish Stew

This dreamy, creamy stew from Mike Robinson makes fabulously fast food for fish, creating a simple but stunning supper
By Mike Robinson
Coconut Fish Stew
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Main

  • 225 ml clear coconut milk, from the inside of the coconuts to be used for serving
  • 4 cooked peeled tiger prawns, tails left on
  • 100 g squid
  • 100 g firm white fish, cut into small chunks
  • juice of 1 lemons
  • juice of 1 limes
  • 1 small onion, finely chopped
  • 3 cm ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 chilli, finely chopped
  • small handful of parsley, finely chopped
  • small handful of coriander, chopped
  • pinch of turmeric
  • 50 ml fish or light vegetable stock
  • black pepper

Method

1. Pour the coconut milk into a saucepan and heat gently. Put in prawns, squid and fish into the milk and poach for 2-3 minutes.

2. Add the remaining ingredients and continue to cook for a further 2-3 minutes. Serve in half coconut shells.

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