Slow-Cooker Lemongrass Coconut Fish Stew (Gluten-Free, Stovetop Finish)
Tender white fish gently cooked in a slow-cooker with lemongrass, coconut milk, and Asian aromatics, finished on the stovetop with fresh lime and herbs for a vibrant, gluten-free meal.
- 1.5 lbs firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
- 1 can (13.5 oz) coconut milk (full-fat)
- 2 tbsp fish sauce (gluten-free)
- 2 whole fresh lemongrass stalks, trimmed and smashed
- 2 tbsp fresh ginger, sliced
- 4 cloves garlic cloves, thinly sliced
- 1 medium red bell pepper, julienned
- 1 large carrot, peeled and sliced into thin rounds
- 2 small baby bok choy, quartered
- 2 tbsp lime juice
- 0.25 cup fresh cilantro, chopped
- 2 whole scallions, thinly sliced
- 1 whole red chili, thinly sliced (optional)
- 0.5 tsp sea salt
- 0.25 tsp black pepper
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Instructions
In a slow-cooker, combine coconut milk, fish sauce, lemongrass, ginger, garlic, bell pepper, carrot, salt, and black pepper. Stir to mix.
⏱️ 2 minutes 🌡️ Room temperatureAdd fish pieces and gently submerge. Cover and cook on LOW for 2.5 hours until fish is opaque and vegetables are tender.
⏱️ 150 minutes 🌡️ Low (slow-cooker)Remove lemongrass stalks. Add bok choy and transfer stew to a large pot. Simmer uncovered on the stovetop over medium heat for 8 minutes, until bok choy is just tender.
⏱️ 8 minutes 🌡️ MediumStir in lime juice. Ladle into bowls and garnish with cilantro, scallions, and fresh chili if using.
⏱️ 2 minutes 🌡️ Off heatAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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