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Coconut-Stewed Fish / Tofu

Alyssa Melendez

Servings

4

Prep Time

5 minutes

Cook Time

10-15 minutes

"This is such a nice easy weeknight meal, especially when it’s hot out and you just need something light, delicious and quick!"


Photo by Burlap & Barrel

Ingredients

  • 4 filets of white fish or 1 block of firm tofu, cubed
  • Hoja Santa & Sea Salt, to taste
  • 2 Tbsp oil of choice
  • 2 Tbsp Purple Shallot Slices or 1 fresh shallot, sliced
  • 1 tsp Purple Stripe Garlic Powder
  • ½ tsp Buffalo Ginger or 2 tsp fresh ginger
  • 2 cans coconut milk
  • 1 ½ tsp fish sauce or soy sauce
  • 2 Tbsp Mango Sambal
  • 1 tsp sugar of choice
  • ¼ cup fresh herbs, like cilantro or mint
  • 2 cups spinach, other leafy greens or broccoli
  • Lime wedges for serving

Directions

  1. Season fish/tofu with salt, then add to a heated, oiled saucepan. Add shallot and cook about 2 minutes. Remove fish from pan.

  2. Add Hoja Santa & Sea Salt, garlic, ginger, coconut milk, fish sauce, Mango Sambal and sugar to the pan and simmer briefly. Return fish/tofu to pan along with leafy greens and cover, cook 6-8 minutes or until cooked through.

  3. Season with salt and serve with herbs and lime on the side.
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