Coconut Fish Stew With Ginger and Greens

This stew came out of pure boredom in my kitchen. I had reached that point where fish dinners were starting to feel repetitive. Same pan, same seasoning, same result. One evening, I wanted something gentler. Something warm, spoonable, and comforting without feeling heavy. Coconut milk was sitting in the pantry, bok choy in the fridge, and a few pieces of white fish waiting to be used. That was enough to get things moving.

What I ended up with was a quiet kind of meal. Soft fish, silky broth, greens that wilt just right, and ginger bringing warmth without shouting. This is the sort of dinner that makes you slow down a little.

Why This Stew Fits So Many Nights

I keep coming back to this recipe for its ease and balance. The coconut broth feels rich, yet the overall dish stays light. Ginger and garlic bring warmth. Greens keep it fresh. The fish cooks gently and stays tender without effort.

This stew works on busy nights and relaxed weekends. It feels special without asking much from you. One pot, steady heat, and a bit of patience.

Ingredients I Keep Close

• 1 pound white fish fillets, cut into large pieces

• 1 tablespoon neutral oil

• 1 small shallot, thinly sliced

• 3 cloves garlic, sliced

• 1 tablespoon fresh ginger, finely grated

• 1 can full-fat coconut milk

• 1 cup water or light broth

• 1 small Thai chili, sliced thin (optional)

• 4 cups bok choy, chopped

• Juice from 1 lime

• Salt, to taste

• Black pepper, to taste

How I Make This Stew at Home

I start by warming oil in a wide pot over gentle heat. Shallot goes in first and softens slowly. Garlic and ginger follow, stirred just until fragrant. The chili goes in next if I want warmth that lingers.

Coconut milk and water get added together. I keep the heat low and let the broth warm without bubbling hard. That step matters more than it seems. Once the broth smells fragrant and looks smooth, the fish goes in. I nestle the pieces gently and leave them alone.

After a few minutes, the fish turns opaque and flakes easily. Bok choy gets added at the very end. It wilts quickly and keeps its color. Lime juice finishes the pot and brightens everything.

Small Things That Matter Here

Keeping the broth at a gentle simmer protects the fish. Boiling tightens it fast and dulls the texture. Larger fish pieces hold together better and look nicer in the bowl.

Fresh ginger carries this dish. I avoid powdered ginger here. The flavor feels flatter and less clean.

Greens That Work Well

Bok choy stays my first choice. Napa cabbage, spinach, or Swiss chard work nicely too. I add them late so they stay tender rather than limp.

Make Ahead and Storage Notes

This stew tastes best the day it’s made. Leftovers keep well for a day in the fridge. I reheat gently and stop as soon as it’s warm. Fish does not enjoy aggressive reheating.

FAQs

What kind of fish works best?
Firm white fish holds its shape well and stays tender.

Can this be spicy?
Yes. Thin slices of chili add warmth without overpowering the broth.

Can I skip coconut milk?
This recipe leans on coconut milk for texture and flavor. Skipping it changes the dish entirely.

Is this filling enough on its own?
Yes. Greens and fish make it satisfying without needing sides.

Continue to Content

Yield: 4

Coconut Fish Stew With Ginger and Greens

Print

This coconut fish stew is light, fragrant, and comforting, with tender cod gently poached in a creamy coconut broth infused with ginger, garlic, and citrus.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 24 ounces fresh cod fillets
• 2 tablespoons neutral oil
• 1 large shallot thinly sliced
• 3 garlic cloves thinly sliced
• 2-inch piece fresh ginger peeled and thinly sliced
• 1 Thai bird chili thinly sliced optional
• 2 cans coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon light brown sugar or coconut sugar
• 7 ounces bok choy chopped into large pieces
• ¼ cup fresh cilantro roughly chopped
• 2 scallions thinly sliced
• Juice of 1 lime plus extra wedges for serving
• Kosher salt to taste

Instructions

1. Season the cod lightly with kosher salt and set aside. Heat the oil in a wide skillet over medium heat, then add the shallot, garlic, ginger, and chili if using. Cook gently until the shallot softens and everything becomes aromatic.
2. Pour in the coconut milk, lime juice, fish sauce, and sugar, seasoning with a pinch of salt. Stir well and bring the mixture to a gentle simmer. Lower the heat, add the cod, cover the pan, and let the fish poach slowly until opaque and flaky, taking care not to let the liquid boil.
3. Lift the cooked fish out and divide it between serving bowls. Add the bok choy to the coconut broth and simmer briefly until just tender. Taste and adjust seasoning as needed.
4. Ladle the greens and broth over the fish, then finish with scallions, cilantro, and lime wedges. Serve hot.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 533Total Fat 29gSaturated Fat 14gUnsaturated Fat 15gCholesterol 119mgSodium 939mgCarbohydrates 17gFiber 2gSugar 6gProtein 51g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This coconut fish stew feels like a pause in the middle of the week. Soft flavors, gentle heat, and a bowl that warms without weighing you down. It’s the kind of recipe I turn to when I want dinner to feel calm and thoughtful, even if the day wasn’t.

Also try these Catfish recipes:-

• 12+ Stuffed Catfish Recipes Packed With Bold Flavor
• Baja Grilled Catfish Sliders
• 14+ Oven-Baked Catfish Recipes Tender And Flaky