Indonesian Spiced Fish Stew

Ingredients

• 500g (1.1 lb) white fish fillets, such as snapper or cod 500g (1.1 lb) white fish fillets, such as snapper or cod
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• 400ml (1 ¾ cups) coconut milk 400ml (1 ¾ cups) coconut milk
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon palm sugar or brown sugar 1 tablespoon palm sugar or brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the bruised lemongrass stalks, ground turmeric, ground coriander, and ground cumin to the pot. Stir well to combine and cook for another minute to release the flavors of the spices.
3. 3.
   Add the tamarind paste, coconut milk, and fish or vegetable broth to the pot. Stir to combine and bring the mixture to a simmer.
4. 4.
   Gently place the fish fillets into the simmering broth. Cover the pot and let the fish cook for about 5-7 minutes, or until it is cooked through and flakes easily with a fork.
5. 5.
   Stir in the diced tomatoes, palm sugar, and salt. Cook for an additional 2-3 minutes to allow the flavors to meld together.
6. 6.
   Remove the lemongrass stalks from the pot. Serve the Indonesian Spiced Fish Stew hot, garnished with fresh cilantro and accompanied by steamed rice.

Treat your ingredients with care...

• Fish — Choose fresh white fish fillets such as snapper or cod for the best flavor and texture in the stew. Make sure to remove any bones before cooking.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors into the stew.

Tips & Tricks

• If you prefer a spicier stew, add a chopped chili pepper or a pinch of chili flakes to the broth.
• For a more authentic touch, use fresh turmeric and grind it into a paste instead of using ground turmeric.
• Adjust the sweetness of the stew by adding more or less palm sugar according to your taste preference.
• To enhance the flavor, let the stew sit for a while before serving to allow the spices to meld together.
• Experiment with different types of fish to find your favorite combination of flavors and textures.

Serving advice

Serve the Indonesian Spiced Fish Stew hot, accompanied by steamed rice. The rice helps to balance the flavors and soak up the delicious broth.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in a deep bowl to showcase the vibrant colors of the stew and the tender fish.