Solomon Islands Style Fish Stew

Ingredients

In the original Peruvian dish, Chupín de pescado, the flavors are influenced by South American ingredients such as tomatoes, onions, and cilantro. However, in the Solomon Islands Style Fish Stew, the flavors are more tropical and vibrant, with the use of coconut milk, taro, yams, and plantains. The spices used in the Solomon Islands version also differ, incorporating turmeric, ginger, and chili peppers to add a unique kick to the dish. We alse have the original recipe for Chupín de pescado, so you can check it out.

• 500g (1.1 lb) fish fillets, such as snapper or tuna 500g (1.1 lb) fish fillets, such as snapper or tuna
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) fish stock 1 cup (240ml) fish stock
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 turmeric root, grated (or 1 teaspoon ground turmeric) 1 turmeric root, grated (or 1 teaspoon ground turmeric)
• 1 red chili pepper, sliced 1 red chili pepper, sliced
• 1 cup (150g) taro, peeled and diced 1 cup (150g) taro, peeled and diced
• 1 cup (150g) yams, peeled and diced 1 cup (150g) yams, peeled and diced
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 20g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the diced onion, minced garlic, grated ginger, and sliced chili pepper. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the grated turmeric root (or ground turmeric) to the pot and stir well to combine with the other ingredients.
3. 3.
   Pour in the coconut milk and fish stock, and bring the mixture to a simmer.
4. 4.
   Add the diced taro, yams, and plantains to the pot. Stir gently to coat the vegetables with the flavorful broth.
5. 5.
   Carefully place the fish fillets into the pot, ensuring they are submerged in the liquid. Season with salt and pepper to taste.
6. 6.
   Cover the pot and let the stew simmer for about 15-20 minutes, or until the fish is cooked through and the vegetables are tender.
7. 7.
   Squeeze the juice of one lime into the stew and give it a gentle stir.
8. 8.
   Serve the Solomon Islands Style Fish Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Taro — Make sure to peel the taro before dicing it, as the skin is not edible and can be tough.
• Plantains — Choose ripe plantains that are slightly soft to the touch for the best flavor and texture.
• Turmeric — If you can't find fresh turmeric root, you can substitute it with ground turmeric. Use 1 teaspoon of ground turmeric for the same flavor.

Tips & Tricks

• If you prefer a spicier stew, you can add more chili peppers or even include some chili powder.
• Feel free to customize the vegetables in the stew based on what is available and in season. You can add other root vegetables like sweet potatoes or cassava.
• For a creamier texture, you can blend a small portion of the stew and then mix it back into the pot before serving.
• Serve the stew with steamed rice or crusty bread to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Solomon Islands Style Fish Stew in deep bowls, allowing the vibrant colors of the stew to shine. Garnish each bowl with a sprinkle of fresh cilantro for added freshness and aroma. Accompany the stew with steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation of the stew, arrange the fish fillets on top of the stew, allowing them to be the centerpiece of the dish. Sprinkle some sliced chili peppers and a few cilantro leaves on top for an extra pop of color.