Coconut fish stew
By: Mike Robinson From: Safari Chef with Mike Robinson
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Coconut fish stew
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 4
This dreamy, creamy stew from Mike Robinson makes fabulously fast food for fish, creating a simple but stunning supper
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Ingredients
- 225 ml clear coconut milk, from the inside of the coconuts to be used for serving
- 4 cooked peeled tiger Prawns, tails left on
- 100g Squid
- 100 g firm white fish, cut into small chunks
- juice of 1 Lemons
- juice of 1 limes
- 1 small Onion, finely chopped
- 3 cm Ginger, finely chopped
- 2 cloves Garlic, finely chopped
- 1 chilli, finely chopped
- small handful of Parsley, finely chopped
- small handful of Coriander, chopped
- pinch of Turmeric
- 50 ml fish or light vegetable stock
- black pepper
Method
1. Pour the coconut milk into a saucepan and heat gently. Put in prawns, squid and fish into the milk and poach for 2-3 minutes.2. Add the remaining ingredients and continue to cook for a further 2-3 minutes. Serve in half coconut shells.
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