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Indonesian Galangal Coconut Fish Stew with Kaffir Lime
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Course Main Course
Cuisine Indonesian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 lb firm white fish fillets, cut into 2-inch pieces
  • 2 cans (13.5 oz each) coconut milk
  • 3 slices fresh galangal
  • 5 kaffir lime leaves
  • 2 lemongrass stalks, bruised
  • 4 shallots, thinly sliced
  • 3 garlic cloves, minced
  • 2 red chilies, sliced
  • 2 tbsp fish sauce
  • 1 tsp palm sugar
  • 1 tbsp lime juice
  • Fresh cilantro leaves for garnish

Instructions
 

  • Heat a large pot over medium heat and add the shallots, garlic, and chilies. Cook until the shallots soften.
  • Add the galangal slices and bruised lemongrass stalks. Stir for one minute to release their aroma.
  • Pour in both cans of coconut milk and add the kaffir lime leaves. Bring the mixture to a gentle simmer.
  • Stir in the fish sauce and palm sugar until the sugar dissolves.
  • Add the fish pieces and simmer for 6 to 8 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from heat and stir in the lime juice. Discard the galangal, lemongrass, and kaffir lime leaves if desired.
  • Ladle the stew into bowls and top with fresh cilantro leaves.

Notes

Simmer the broth gently after adding the coconut milk to keep it from separating. Bruise the lemongrass well before use so the flavor releases faster. Leftovers reheat well the next day, though the fish is best eaten fresh.
Course: Main Course
Cuisine: Indonesian
Equipment: Large pot, Cutting board, Knife