Fish Stew Cooked in Coconut Milk Served on a Bed of Rice

I’m cooking y’all — Highlighting the versatility of coconut

I love good food!

I think I have always been choosy with my food, and more recently, I am trying my utmost to eat healthier as I become golden.

I did not always love cooking my food, I think because women are always expected to be the cooks, I deeply resented that.

Recently I have been quietly developing quite a love of cooking.

I always watched cooking shows. I admire their skill, quick thinking, techniques, and creativity to work with the ingredients they are given.

My daughter, now 18, was a babbling toddler when I watched cooking shows with her.

I recall watching ‘master chef’ with her; for the life of me, I could not get what the host was saying. Finally, in exasperation, my baby said, “mom, he is saying ‘a la cuisine’.”

It was hilarious and I was impressed.

That was the first time I had an inkling that the kid was special. The kid is so smart, not mommy boasting, she is gifted and talented — but I’m digressing.

So, you see my love of cooking crept up on me slowly.

My Gee is the “chef” and he loves to cook. Over the summer, he was doing man things, like fixing the cars and such, so I took up the slack with cooking. Since I did not have to work, I had lots and lots of time to develop some techniques in the kitchen and I have been experimenting.

Some were huge successes, others stark failures, but that’s how we learn and grow.

Tomato coconut fish stew anyone?

I grew up eating coconut.

At one time when oil was banned from being imported, coconut was one of the main fats we used. It has a special cultural significance.

My grandma made oil, we ate the coconut flesh, made sugar cakes and other desserts, drank coconut water (I still drink it, at almost $5 a carton), and we used the thick milk for cooking.

Let me tell you food is delicious when cooked with coconut products.

Besides its utilitarian uses, coconut is nutritious and so good for you. I wrote a post about it here.

Directions

Prepare and season the fish according to your preference.

On medium heat, place about 4 tablespoons of oil and allow to heat

Sear fish in a hot frying pan, be careful not to burn or overcook, fish will complete cooking in the stew.

Place fish to cool and remove excess oil.

Prepare onion, and garlic, add to heated pan and cook until translucent.

Add chopped or canned tomatoes, season, and allow to cook until thickened.

You may add a teaspoon of sugar to complement the taste as you wish.

Next, add canned coconut milk and allow it to thicken.

Once the stew is thick enough, add fish then lower the fire and allow it to slowly cook. Cook time depends on the size and thickness of the fish.

Garnish and cook and serve with rice or eat as desired.

Enjoy!

Final thoughts

Life is a process of growth. And the fact that I love cooking now is proof that we live, learn and grow.

Let’s eat!

Here is a story I wrote about the wonderful benefits of coconuts…

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Pene Hodge is a mom, a nurse, a writer. She writes because she must. She loves people and is committed to sharing and gleaning knowledge for the betterment of all.