Sabahan Spicy Fish Stew

Ingredients

In this adaptation of Bahamian Stew Fish to Sabahan cuisine, we incorporate Sabahan spices and flavors to create a unique and distinct dish. The original Bahamian recipe typically uses ingredients like tomatoes, bell peppers, and thyme, whereas the Sabahan version incorporates local spices such as turmeric, ginger, lemongrass, and bird's eye chili. These additions infuse the stew with a fiery kick and a vibrant aroma, giving it a Sabahan twist. We alse have the original recipe for Bahamian Stew Fish, so you can check it out.

• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 bird's eye chilies, sliced 2 bird's eye chilies, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 200ml (3/4 cup) fish stock 200ml (3/4 cup) fish stock
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, lemongrass, and sliced bird's eye chilies. Sauté until the onions are translucent and fragrant.
3. 3.
   Stir in the turmeric powder and paprika, coating the aromatics evenly.
4. 4.
   Add the fish fillets to the pot and gently stir to combine with the spices.
5. 5.
   Pour in the coconut milk and fish stock. Bring the mixture to a simmer.
6. 6.
   Stir in the tamarind paste and season with salt to taste.
7. 7.
   Reduce the heat to low and let the stew simmer for about 15-20 minutes, or until the fish is cooked through and tender.
8. 8.
   Remove the lemongrass stalks from the stew.
9. 9.
   Serve the Sabahan Spicy Fish Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with the back of a knife. This helps release the aromatic oils and enhances the flavor of the stew.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of bird's eye chilies or remove the seeds before slicing them.
• For an extra burst of flavor, squeeze some fresh lime juice over the stew before serving.
• Serve the Sabahan Spicy Fish Stew with steamed rice or crusty bread to soak up the delicious broth.
• Feel free to add your favorite seafood, such as prawns or squid, to the stew for a seafood medley.

Serving advice

Serve the Sabahan Spicy Fish Stew hot in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional sliced bird's eye chilies and cilantro leaves on top of the stew. The vibrant colors will make the dish even more visually appealing.