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Snapper with Lemongrass-Coconut Stew

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Pixicook editorial team

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.

Ingredients for Snapper with Lemongrass-Coconut Stew

units in
USchevron
serves
2 peoplechevron

Snapper Fillets, skin removed

0 oz

Coconut Oil

tablespoons

Garlic, thinly sliced

cloves

Ginger, peeled and thinly sliced

0.25 inch

Lemongrass, pounded

pieces

Thai chili, thinly sliced

each

Coconut Milk

cups

Fish Sauce

tablespoons

Palm sugar

tablespoons

Spinach, cleaned and roughly chopped

bunch

Lime, juiced

each

Cilantro, leaves picked

tablespoons

How to Make Snapper with Lemongrass-Coconut Stew

1. Season the Fish

Begin by lightly seasoning the snapper fillets with salt. Set aside at room temperature while you prepare the other ingredients.

2. Sweat the Aromatics

In a shallow pot with a lid, heat the coconut oil over medium heat until shimmering. Add the sliced garlic, ginger, lemongrass, and chili to the pot with a pinch of salt. Cook, occasionally stirring, until the garlic is fragrant and pale golden, about 2-3 minutes.

3. Add Cooking Liquid

Pour in the coconut milk, fish sauce and palm sugar and bring the mixture to a gentle simmer.

4. Add the Fish and Greens

Gently place the seasoned snapper fillets into the pot, spooning some of the coconut stew over the top. Cover the pot with a lid to trap the steam. Cook over low/medium heat for about 5-10 minutes, or until the fish is just cooked through. The fish should flake easily with a fork and be opaque throughout. Once the fish is about 75% cooked, add the spinach with a pinch of salt around the fish and place the lid back on. After a couple minutes, lift the lid and stir the spinach to wilt it all.

5. Finishing Flavors

Add the lime juice and give the stew a final taste, adjusting the seasoning if needed. Sprinkle with fresh cilantro leaves to add a bright, herby contrast to the rich stew.

Pitfalls and tips

Source Fresh, High-Quality Ingredients

Freshness is key for both the fish and the produce. Look for snapper with bright, clear eyes and firm flesh. For the lemongrass, choose firm stalks with a fragrant lemony scent. Freshly squeezed lime juice will also make a big difference compared to bottled.

Balancing the Flavors

Traditional Southeast Asian cooking is all about the balance of sweet, sour, salty, and spicy flavors. Taste as you go and adjust the seasoning with fish sauce for saltiness, palm sugar or brown sugar for sweetness, lime juice for acidity, and chilies for heat.

Searing the Snapper

Make sure the snapper is patted dry to ensure a good sear. Use a well-heated, non-stick or cast-iron pan with a high smoke point oil. The fish should sizzle on contact – this will give it a beautiful crust and seal in the flavors.

Preparing the Lemongrass

Lemongrass can be tough and fibrous, so it's essential to prepare it properly to extract the maximum flavor. Peel off the tough outer layers and use only the tender part of the lemongrass. Bruising it with the back of a knife before chopping will help release its aromatic oils.

Simmering the Stew

The coconut milk should be simmered gently to avoid the oils separating and to allow the flavors to meld together. Don’t let it boil vigorously. This is also the perfect time to infuse the stew with the lemongrass, ginger, and other aromatics.

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