São Toméan-style Fish Stew

Ingredients

While the original Vietnamese Lẩu mắm Châu Đốc uses Vietnamese fish sauce and traditional Vietnamese spices, this São Toméan adaptation replaces those ingredients with mắm (fermented fish sauce) and São Toméan spices like pimenta da terra and calabash nutmeg. Additionally, the use of tropical ingredients such as coconut milk, plantains, and palm oil adds a distinct flavor and texture to the dish, giving it a unique São Toméan twist. We alse have the original recipe for Lẩu mắm Châu Đốc, so you can check it out.

• 500g (1.1 lb) fresh grouper or snapper fillets, cut into chunks 500g (1.1 lb) fresh grouper or snapper fillets, cut into chunks
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons mắm (fermented fish sauce) 2 tablespoons mắm (fermented fish sauce)
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup coconut milk 1 cup coconut milk
• 2 cups fish or vegetable broth 2 cups fish or vegetable broth
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 1 teaspoon pimenta da terra (São Toméan chili pepper) 1 teaspoon pimenta da terra (São Toméan chili pepper)
• 1 teaspoon calabash nutmeg, grated 1 teaspoon calabash nutmeg, grated
• 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): 18g, 10g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the palm oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the sliced bell peppers and diced tomatoes to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Stir in the mắm (fermented fish sauce) and tomato paste, and cook for another minute.
4. 4.
   Pour in the coconut milk and fish or vegetable broth, and bring the mixture to a simmer.
5. 5.
   Add the fish chunks, plantains, pimenta da terra, and grated calabash nutmeg to the pot. 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 plantains are tender.
7. 7.
   Serve the São Toméan-style Fish Stew hot, garnished with fresh cilantro. Enjoy with funge, rice, or crusty bread.

Treat your ingredients with care...

• Plantains — Make sure to use ripe plantains for a slightly sweet flavor and soft texture in the stew.
• Pimenta da terra — Adjust the amount of chili pepper according to your spice preference. Add more for a spicier stew or reduce the amount for a milder version.
• Calabash nutmeg — Grate the nutmeg just before adding it to the stew to preserve its aromatic qualities.

Tips & Tricks

• If you can't find mắm, you can substitute it with a combination of fish sauce and shrimp paste for a similar umami flavor.
• For a richer and creamier stew, use full-fat coconut milk.
• Feel free to add other seafood such as shrimp or mussels to the stew for a seafood medley.
• Adjust the thickness of the stew by adding more broth or coconut milk, depending on your preference.
• To enhance the flavor, let the stew sit for a few hours or overnight before serving.

Serving advice

Serve the São Toméan-style Fish Stew in individual bowls, accompanied by funge, rice, or crusty bread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the São Toméan-style Fish Stew in a vibrant and colorful bowl, showcasing the variety of ingredients. Sprinkle some chopped cilantro on top for an appealing garnish.