Malaysian Pineapple Coconut Fish Stew with Chili and Ginger
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 pound white fish fillets, cut into chunks
- 1 can (14 ounces) coconut milk
- 1 cup fresh pineapple chunks
- 2 red chilies, thinly sliced
- 2 tablespoons fresh ginger, grated
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook until it softens.
- Stir in the garlic and ginger. Cook for one minute until fragrant.
- Add the sliced chilies and cook for another 30 seconds.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the fish chunks and pineapple. Simmer for 6 to 8 minutes until the fish is cooked through and flakes easily.
- Stir in the fish sauce. Taste and adjust seasoning if needed.
- Ladle the stew into bowls. Top with cilantro leaves and serve with lime wedges on the side.
Notes
Use firm white fish so it holds together during simmering. If the pineapple is very ripe, reduce the amount of chili to keep the balance. Leftovers reheat well the next day but add a splash of water to loosen the broth. Serve over steamed rice to soak up the creamy sauce.
Course: Main Course
Cuisine: Malaysian
Equipment: Large pot, Cutting board, Knife
Cuisine: Malaysian
Equipment: Large pot, Cutting board, Knife