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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.

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

  1. 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.
  2. tomatored chililime juice
    Add tomato and chili, cooking until tomato softens and releases juices, 3-4 minutes.
  3. coconut milk (canned)waterturmeric powder
    Pour in coconut milk and water; bring to a gentle simmer. Stir in turmeric and salt.
  4. firm white fish fillet (cod or tilapia)
    Add fish pieces and simmer gently until just cooked, 5-7 minutes (do not boil hard).
  5. lime juicefresh basil leaves
    Stir in lime juice and basil leaves. Taste and adjust salt and lime.
  6. Serve hot with steamed rice.

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