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🍽️ Creamy Seafood Coconut Stew

674 kcal · 30 min · 4 servings

Ingredients

• 400 g thick fish fillet (e.g. cod or halibut)
• 400 g tiger prawns
• 2 tbsp lemon juice
• 1 coconut
• 80 g prawns
• 1 onion
• 2 garlic cloves
• 2 chili peppers
• 80 g peanuts
• 4 tbsp olive oil
• 1 bay leaf
• salt
• 2 tbsp cornstarch

Instructions

1. 1. Rinse the fish fillets and the shrimp under running water.
2. 2. Cut the fish fillets into large, bite-sized cubes.
3. 3. Drizzle the fish cubes with lemon juice.
4. 4. Set the marinated fish cubes aside.
5. 5. Pierce the three eyes of the coconut with a sharp knife.
6. 6. Pour off the coconut water and catch it in a bowl.
7. 7. Set the collected coconut water aside.
8. 8. Crack open the coconut to access the flesh.
9. 9. Carefully separate the coconut flesh from the hard shell.
10. 10. Peel off the brown skin from the coconut flesh.
11. 11. Set aside a small portion of the coconut flesh.
12. 12. Shave this small portion into paper-thin strips using a vegetable peeler.
13. 13. Grate the remaining large portion of the coconut flesh finely.
14. 14. Pour 500 ml of boiling water over the grated coconut.
15. 15. Let the coconut mixture steep for about 30 minutes.
16. 16. Toast the dried shrimp in a dry pan.
17. 17. Crush the toasted shrimp finely in a mortar.
18. 18. Peel the onion and the garlic.
19. 19. Slice the onion and the garlic into thin slices.
20. 20. Halve the chili peppers lengthwise.
21. 21. Remove the seeds from the chili peppers.
22. 22. Rinse the deseeded chili peppers.
23. 23. Finely chop the chili peppers.
24. 24. Line a sieve with a cloth.
25. 25. Strain the steeped coconut mixture through the cloth-lined sieve.
26. 26. Squeeze the coconut mass in the cloth tightly to extract the milk.
27. 27. Mix the extracted coconut milk with the peanuts.
28. 28. Mix the coconut milk mixture with the crushed dried shrimp.
29. 29. Bring the coconut mixture to a boil in a pot.
30. 30. Simmer the mixture uncovered for about 20 minutes.
31. 31. Heat 3 tablespoons of oil in a pot.
32. 32. Add the sliced onions, garlic, chili peppers, and bay leaves to the hot oil.
33. 33. Sauté the vegetables and spices.
34. 34. Pour 400 ml of water into the pot.
35. 35. Simmer the broth for about 5 minutes.
36. 36. Season the broth with salt.
37. 37. Add the prepared fish cubes and the fresh shrimp to the broth.
38. 38. Cover the pot.
39. 39. Cook the seafood over low heat for about 5 minutes.
40. 40. Lift the cooked fish pieces and shrimp out of the broth.
41. 41. Set the removed seafood aside.
42. 42. Strain the fish broth and the remaining coconut milk through a sieve into a clean pot.
43. 43. Heat the filtered liquid.
44. 44. Stir the cornstarch with a small amount of cold water until smooth.
45. 45. Pour the cornstarch-water mixture into the coconut broth.
46. 46. Stir constantly while the sauce thickens.
47. 47. Simmer the sauce for about 20 minutes until creamy.
48. 48. Taste the finished sauce again and adjust with salt.
49. 49. Return the reserved fish pieces and shrimp to the sauce.
50. 50. Add the remaining oil.
51. 51. Add the reserved coconut milk.
52. 52. Season the finished dish with salt again.
53. 53. Garnish with the thin coconut strips.
54. 54. Serve the dish on plates.

Nutrition per serving

• kcal: 674
• Protein: 52 g · Fett/Fat: 47 g · Carbs: 12 g