Peranakan Spicy Fish Stew

Ingredients

While the original Caldillo de congrio is a Chilean fish stew made with congrio fish, the Peranakan Spicy Fish Stew adapts the recipe to incorporate Peranakan flavors and ingredients. The Peranakan version uses a blend of spices such as turmeric, coriander, and cumin, along with tamarind for a tangy kick. Additionally, the Peranakan stew may include ingredients like lemongrass, galangal, and belacan (shrimp paste) to enhance the flavors and create a unique fusion of cuisines. We alse have the original recipe for Caldillo de congrio, 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 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 piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 tablespoons belacan (shrimp paste) 2 tablespoons belacan (shrimp paste)
• 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 chili powder 1 teaspoon chili powder
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 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 chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
2. 2.
   Add the bruised lemongrass, belacan, ground turmeric, ground coriander, ground cumin, and chili powder to the pot. Stir well to combine and cook for 1-2 minutes to release the flavors.
3. 3.
   Pour in the coconut milk, tamarind paste, and fish or vegetable broth. Stir to combine and bring the mixture to a simmer.
4. 4.
   Gently place the fish fillets into the pot, ensuring they are submerged in the broth. Add the diced tomatoes and palm sugar. Season with salt to taste.
5. 5.
   Cover the pot and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the lemongrass stalks from the pot. Taste the stew and adjust the seasoning if needed.
7. 7.
   Serve the Peranakan Spicy 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.
• Belacan (shrimp paste) — Toast the belacan in a dry pan over low heat for a few minutes until fragrant before adding it to the stew. This step enhances its flavors.

Tips & Tricks

• If you prefer a spicier stew, increase the amount of chili powder or add fresh chili peppers.
• For a thicker stew, simmer the stew uncovered for a longer time to allow the liquid to reduce and thicken.
• Feel free to use any firm white fish fillets of your choice, such as snapper, grouper, or cod.
• Adjust the sweetness and tanginess of the stew by adding more or less palm sugar and tamarind paste according to your taste preferences.
• To enhance the aroma, garnish the stew with a squeeze of fresh lime juice before serving.

Serving advice

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

Presentation advice

Present the Peranakan Spicy Fish Stew in a deep bowl, allowing the vibrant colors of the stew to shine through. Garnish with fresh cilantro for a pop of green and serve with a side of steamed rice or crusty bread.