indonesian

North Sulawesi Spicy Coconut Fish Stew with Tomatoes

This simmered dish pairs firm white fish fillet, cut into chunks with coconut milk, tomato, chopped and red chili, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

23 g Carbohydrates

47 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

167g firm white fish fillet (cod or tilapia), cut into chunks 167 kcal
167g coconut milk (canned) 329 kcal
125g water 0 kcal
184g tomato, chopped 33 kcal
10g red chili, sliced 4 kcal
25g shallot, sliced 18 kcal
5g garlic, minced 7 kcal
7g ginger, grated 6 kcal
2g turmeric powder 6 kcal
8g vegetable oil 71 kcal
10g lime juice 3 kcal
8g fresh basil leaves 3 kcal

Cooking instructions

shallotgarlicgingervegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Saute shallot, garlic, and ginger for 2 minutes.
tomatored chililime juice
Add tomato and chili, cooking until tomato softens and releases juices, 3-4 minutes.
coconut milk (canned)waterturmeric powder
Pour in coconut milk and water; bring to a gentle simmer. Stir in turmeric and salt.
firm white fish fillet (cod or tilapia)
Add fish pieces and simmer gently until just cooked, 5-7 minutes (do not boil hard).
lime juicefresh basil leaves
Stir in lime juice and basil leaves. Taste and adjust salt and lime.
Serve hot with steamed rice.