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.
30 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.
Snapper Fillets, skin removed
0 oz
tablespoons
Garlic, thinly sliced
cloves
Ginger, peeled and thinly sliced
0.25 inch
Lemongrass, pounded
pieces
Thai chili, thinly sliced
each
cups
tablespoons
tablespoons
Spinach, cleaned and roughly chopped
bunch
Lime, juiced
each
Cilantro, leaves picked
tablespoons
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.
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.
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.
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.
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.
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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