Tender white fish simmered in a fragrant coconut broth with lemongrass, ginger, and lime — served over fluffy jasmine rice for a tropical twist.

Creamy, citrusy, and comforting — this Thai-inspired stew is pure soul food with bright, coastal flavor.

 Ingredients:
For the stew:
500g white fish fillets (like cod, haddock, or sea bass), cut into chunks

1 tbsp coconut oil

1 onion, thinly sliced

3 garlic cloves, minced

1 tbsp fresh ginger, grated

2 lemongrass stalks (white part only, smashed or finely chopped)

1–2 tbsp red curry paste

400ml coconut milk

1 cup fish or vegetable broth

1 tbsp fish sauce or soy sauce

1 tsp brown sugar

Juice and zest of 1 lime

Fresh cilantro or Thai basil, for garnish

Optional: sliced red chili for heat

For the jasmine rice:
1 cup jasmine rice

2 cups water

Pinch of salt

 Instructions:
Cook the jasmine rice:
Rinse rice until water runs clear. Combine with water and salt, bring to a boil, reduce heat, cover, and simmer 15 minutes. Let rest off heat for 10 minutes.

Sauté aromatics:
In a deep skillet or pot, heat coconut oil. Add onion, garlic, ginger, and lemongrass. Sauté for 2–3 minutes. Stir in curry paste and cook another minute.

Create the broth:
Pour in coconut milk and broth. Add fish sauce, brown sugar, lime juice, and zest. Simmer gently for 5–7 minutes to develop flavor.

Add the fish:
Gently place fish pieces into the simmering broth. Cook for 6–8 minutes until tender and cooked through. Avoid stirring too much to keep the fish intact.

Serve:
Spoon jasmine rice into bowls, ladle stew on top, and garnish with cilantro, basil, or chili slices. Add an extra squeeze of lime for brightness. 

 Perfect with: Steamed greens, crispy shallots, or a chilled cucumber salad on the side.