Asian Fish Stew

A friend invited me over for dinner one night and served this stew.  It was so yummy I asked for the recipe before leaving for home, then proceeded to sit on it for 6 months.  So now that it’s cold and rainy, this soup has been on my mind.  I made a big pot of it last night.  Paired it with steamed green beans and red wine.  It was everything I remembered it to be and I can’t wait to get home and grab a bowl tonight.

Oh, and I forgot the lime.  I’m always forgetting something…


  • 2 garlic cloves, minced
  • 1 tablespoon chopped ginger
  • 1-2 jalapeno peppers, sliced
  • 1 small red onion, chopped
  • 1 tablespoon ground coriander
  • 1 1/2 tablespoons ground cumin
  • 1 teaspoon curry powder
  • 2 tablespoons chopped fresh cilantro
  • 1 can light coconut milk
  • 1 can diced tomatoes
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • 1.5 pounds tilapia filets (3-4)
  • 1/2 lb shrimp (about 8 large)


  1. Saute garlic, ginger, jalapeno pepper, and red onion in 1 tablespoon olive oil until softened.
  2. Add coriander, cumin, curry powder, cilantro, coconut milk, tomatoes, fish sauce, and lime.  Turn heat to medium low and let come to a slow boil.
  3. Cut tilapia into large pieces (about 5 per filet) and add to boiling pot, pushing down so the liquid covers it.
  4. Once fish is cooked, add raw shrimp.  Cover and simmer until the shrimp are cooked.

One Comment

  1. Honest
    Posted November 3, 2009 at 2:20 pm | Permalink | Reply

    Yummy 🙂

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