I can’t get enough of this creamy coconut white fish stew, with silky coconut milk, tender flakes of fish, and a fragrant broth that feels restaurant-worthy. One spoonful hints at citrus, herbs, and gentle spice, making it impossible not to want the full recipe.
I am completely obsessed with this Creamy Coconut White Fish Stew because it tastes rich without feeling heavy. The coconut milk gives me that silky, spoon-coating broth I crave, and cod keeps every bite clean, delicate, and satisfying.
And the fragrance alone gets me hovering over the pot like I have no patience at all. But the best part is the contrast: creamy, bright, savory, a little punchy.
Absolute spoon bait. I love how it feels special enough for dinner plans but still messy, casual, and very much my kind of meal.
I always go back for more. Seriously.
Ingredients
- Firm white fish keeps it light, flaky, and filling without feeling heavy.
- Coconut milk makes the broth creamy, cozy, and a little sweet.
- Fish stock adds that deep seafood vibe without trying too hard.
- Yellow onion melts down and gives the stew a soft, savory base.
- Garlic brings the good kind of sharpness you’d miss right away.
- Fresh ginger adds warmth and keeps everything from tasting flat.
- Tomatoes give brightness, body, and a little juicy tang.
- Fish sauce adds salty depth, but salt works if that’s your lane.
- Lime juice wakes it up and cuts through the creamy coconut.
- Basically, sugar balances the tang, heat, and salty bits.
- Black pepper gives a gentle bite without stealing the show.
- Plus, chili adds heat if you want a little kick.
- Cilantro makes the bowl taste fresh, green, and finished.
Ingredient Quantities
- 1 pound firm white fish such as cod, halibut, or tilapia, cut into 1 inch pieces
- 2 cups full fat coconut milk
- 1 1/2 cups fish stock or low sodium chicken stock
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups diced tomatoes (fresh or one 14 ounce can, drained)
- 1 tablespoon neutral oil such as vegetable or canola
- 1 tablespoon fish sauce or 1 teaspoon kosher salt
- 2 tablespoons fresh lime juice
- 1 teaspoon light brown sugar or white sugar
- 1/2 teaspoon ground black pepper
- 1/2 to 1 small fresh hot chili, sliced, or 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh cilantro leaves, chopped for garnish
- Kosher salt to taste, about 1/2 to 1 teaspoon more if needed
How to Make this
1. Heat the oil in a large saucepan or skillet over medium heat until shimmering. Add the sliced onion and cook, stirring occasionally, until translucent and beginning to soften, about 5 minutes.
2. Add the minced garlic, grated ginger, and sliced chili or red pepper flakes if using. Cook for 30 to 60 seconds until fragrant.
3. Stir in the diced tomatoes and cook 2 to 3 minutes to break them down and meld flavors.
4. Pour in the coconut milk and fish or chicken stock, then add the fish sauce or kosher salt, brown or white sugar, and ground black pepper. Stir to combine and bring the mixture to a gentle simmer.
5. Reduce the heat to maintain a low simmer and let the broth cook for 5 minutes to marry the flavors. Taste and adjust seasoning with additional kosher salt if needed.
6. Gently add the fish pieces to the simmering broth in a single layer, making sure they are mostly submerged. Do not stir vigorously.
7. Poach the fish gently until it is opaque and flakes easily with a fork, about 5 to 8 minutes depending on thickness.
8. Remove the pot from the heat, stir in the fresh lime juice, and adjust seasoning one more time.
9. Ladle the stew into bowls and garnish with chopped cilantro before serving.
10. Serve hot with steamed rice, crusty bread, or warm tortillas to soak up the creamy broth.
Equipment Needed
1. Large saucepan or deep skillet with lid
2. Chef knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and spoons
6. Mixing bowl for the fish pieces
7. Tongs or slotted spoon
8. Ladle for serving
9. Can opener (if using canned tomatoes)
FAQ
Creamy Coconut White Fish Stew Recipe Substitutions and Variations
- Firm white fish (cod/halibut/tilapia): haddock, mahi mahi, sea bass, or extra-firm tofu for a vegetarian option
- Full fat coconut milk: light coconut milk plus 2 tablespoons coconut cream, canned evaporated milk for less coconut flavor, or cashew cream for a nutty, dairy-free option
- Fish sauce or kosher salt: soy sauce or tamari (use less if salty), liquid aminos, or 1 teaspoon miso paste dissolved in stock
- Fresh cilantro: fresh parsley, chopped basil, or thinly sliced green onions for a milder herb finish
Pro Tips
1) Gently poach the fish and keep the temperature low. Let the broth barely simmer when the fish goes in so the pieces cook evenly and stay tender instead of falling apart.
2) Taste and tweak in stages. After the initial simmer and again just before serving add salt, lime, or a touch more sugar in small amounts until the balance hits you right.
3) Build aromatics first for depth. Browning the onions a little more than translucent and briefly blooming the garlic and ginger adds a rounder, sweeter backbone that makes the coconut broth sing.
4) Add texture and freshness at the end. A handful of chopped cilantro and a squeeze of lime right before serving brighten the dish and contrast with the creamy broth.
Creamy Coconut White Fish Stew Recipe
I can’t get enough of this creamy coconut white fish stew, with silky coconut milk, tender flakes of fish, and a fragrant broth that feels restaurant-worthy. One spoonful hints at citrus, herbs, and gentle spice, making it impossible not to want the full recipe.
4
servings
385
kcal
Equipment: 1. Large saucepan or deep skillet with lid
2. Chef knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and spoons
6. Mixing bowl for the fish pieces
7. Tongs or slotted spoon
8. Ladle for serving
9. Can opener (if using canned tomatoes)
Ingredients
1 pound firm white fish such as cod, halibut, or tilapia, cut into 1 inch pieces
2 cups full fat coconut milk
1 1/2 cups fish stock or low sodium chicken stock
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 cups diced tomatoes (fresh or one 14 ounce can, drained)
1 tablespoon neutral oil such as vegetable or canola
1 tablespoon fish sauce or 1 teaspoon kosher salt
2 tablespoons fresh lime juice
1 teaspoon light brown sugar or white sugar
1/2 teaspoon ground black pepper
1/2 to 1 small fresh hot chili, sliced, or 1/4 teaspoon red pepper flakes, optional
1/4 cup fresh cilantro leaves, chopped for garnish
Kosher salt to taste, about 1/2 to 1 teaspoon more if needed
Directions
- Heat the oil in a large saucepan or skillet over medium heat until shimmering. Add the sliced onion and cook, stirring occasionally, until translucent and beginning to soften, about 5 minutes.
- Add the minced garlic, grated ginger, and sliced chili or red pepper flakes if using. Cook for 30 to 60 seconds until fragrant.
- Stir in the diced tomatoes and cook 2 to 3 minutes to break them down and meld flavors.
- Pour in the coconut milk and fish or chicken stock, then add the fish sauce or kosher salt, brown or white sugar, and ground black pepper. Stir to combine and bring the mixture to a gentle simmer.
- Reduce the heat to maintain a low simmer and let the broth cook for 5 minutes to marry the flavors. Taste and adjust seasoning with additional kosher salt if needed.
- Gently add the fish pieces to the simmering broth in a single layer, making sure they are mostly submerged. Do not stir vigorously.
- Poach the fish gently until it is opaque and flakes easily with a fork, about 5 to 8 minutes depending on thickness.
- Remove the pot from the heat, stir in the fresh lime juice, and adjust seasoning one more time.
- Ladle the stew into bowls and garnish with chopped cilantro before serving.
- Serve hot with steamed rice, crusty bread, or warm tortillas to soak up the creamy broth.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 464g
- Total number of serves: 4
- Calories: 385kcal
- Fat: 30g
- Saturated Fat: 21.5g
- Trans Fat: 0g
- Polyunsaturated: 2.3g
- Monounsaturated: 4.5g
- Cholesterol: 49mg
- Sodium: 675mg
- Potassium: 1018mg
- Carbohydrates: 11g
- Fiber: 1.5g
- Sugar: 3.8g
- Protein: 22.5g
- Vitamin A: 800IU
- Vitamin C: 20mg
- Calcium: 75mg
- Iron: 1.5mg
