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    Snapper with Lemongrass-Coconut Stew

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    Pixicook editorial team
    clock-icon30 minutes

    An aromatic delight combining delicate flavors of the sea with the warmth of ginger, lemongrass, and coconut, bringing a touch of Southeast Asian cuisine into your home kitchen.

    Intermediate
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    Snapper with Lemongrass-Coconut Stew

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    Ingredients for Snapper with Lemongrass-Coconut Stew

    units in
    USchevron
    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Snapper Fillets, skin removed

    0 oz

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    Coconut Oil

    tablespoons

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    Garlic, thinly sliced

    cloves

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    Ginger, peeled and thinly sliced

    0.25 inch

    Substitute chevron-down

    Lemongrass, pounded

    pieces

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    Thai chili, thinly sliced

    each

    Substitute chevron-down

    Coconut Milk

    cups

    Substitute chevron-down

    Fish Sauce

    tablespoons

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    Palm sugar

    tablespoons

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    Spinach, cleaned and roughly chopped

    bunch

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    Lime, juiced

    each

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    Cilantro, leaves picked

    tablespoons

    Substitute chevron-down