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Coconut Fish Stew with Basil and Lemongrass

Coconut Fish Stew with Basil and Lemongrass Recipe

  • 1 tablespoon vegetable oil
  • 2 shallots, thinly sliced
  • 1 small garlic clove, minced
  • 2½ cups chicken stock
  • 1 (13.5-ounce) can coconut milk
  • 1 lemongrass stalk, finely chopped
  • 1 jalapeno pepper, seeded, if desired, and thinly sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1 tablespoon light brown sugar
  • ¾ teaspoon salt
  • Finely grated zest of 1 lime
  • ¾ pound seafood, such as snapper or other firm fish (cut into 1½-inch chunks), peeled shrimp, and/or scallops, or a combination
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh basil
  • Freshly squeezed lime juice to taste
  • Cooked rice, for serving (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 770kcal (38%)
Total Fat 54g (83%)
Saturated Fat 38g (190%)
Cholesterol 72mg (24%)
Total Carbohydrate 28g
Dietary Fiber 0g
Sugars 12g
Protein 48g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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