Peranakan Spiced Fish Stew

Ingredients

In this adaptation of the Jamaican Brown Stew Fish to Peranakan cuisine, we incorporate the distinct flavors and spices of Peranakan cooking. Instead of using Jamaican spices like allspice and thyme, we use a combination of lemongrass, galangal, and turmeric to infuse the fish with the fragrant and aromatic flavors of Peranakan cuisine. Additionally, we replace the traditional tomato-based sauce with a broth made from tamarind juice and coconut milk, which adds a tangy and creamy element to the dish. We alse have the original recipe for Brown Stew Fish, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as snapper or grouper 500g (1.1 lb) white fish fillets, such as snapper or grouper
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 red chili, sliced 1 red chili, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon tamarind paste, dissolved in 1 cup (240ml) water 1 tablespoon tamarind paste, dissolved in 1 cup (240ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 22g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add minced garlic, sliced onion, and red chili. Sauté until fragrant.
2. 2.
   Add bruised lemongrass, galangal slices, and turmeric powder to the pot. Stir well to combine.
3. 3.
   Place the fish fillets into the pot and gently coat them with the spice mixture.
4. 4.
   Pour in the tamarind water mixture and coconut milk. Season with salt to taste.
5. 5.
   Bring the stew to a simmer and cook for about 10-15 minutes, or until the fish is cooked through and tender.
6. 6.
   Remove the lemongrass stalks and galangal slices from the stew.
7. 7.
   Serve the Peranakan Spiced Fish Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• 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.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of dried galangal powder for every 1 slice of fresh galangal.
• Tamarind paste — Dissolve the tamarind paste in warm water and strain it to remove any seeds or fibers before using it in the stew.

Tips & Tricks

• For a spicier stew, add more red chili or include a small amount of chopped bird's eye chili.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the stew and simmer until it thickens.
• Experiment with different types of white fish to find your favorite flavor combination.

Serving advice

Serve the Peranakan Spiced Fish Stew hot with steamed rice or crusty bread. The stew is best enjoyed when the flavors have melded together, so let it sit for a few minutes before serving.

Presentation advice

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