Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Vietnamese Fisherman's Stew (Food52.Com) Recipe

Looking for an easy Vietnamese Fisherman's Stew (food52.com) recipe? Learn how to make Vietnamese Fisherman's Stew (food52.com) using healthy ingredients.


Submitted by finleyrc

Makes 6 servings



This recipe is from our book, In the Small Kitchen. It's in the "dirt cheap" part of the Dinner Party chapter...in other words, it's a cheap dish that's still totally presentable to serve to friends. To keep this deeply flavorful stew cheap, we reduced the amount of fish and bulked up the stew with potatoes. You can stretch this even further by serving it with white rice--it should serve 6 (or even 8!) then. We spent about $20 total on the dish, which is crazy, since it has fish in it! But of course that will vary depending on where you live and what fishmonger you buy from. http://www.food52.com/recipes/11952_vietnamese_fishermans_stew http://www.food52.com/blog/2082_vietnamese_fishermans_stew

Recipe Ingredients for Vietnamese Fisherman's Stew (food52.com)

2 tablespoons vegetable oil
2 small onions, thinly sliced
5 cloves garlic, thinly sliced
2 tablespoons minced peeled fresh ginger (from a 2-inch knob)
2 medium carrots, peeled and cut into thin slices on the diagonal
2 tablespoons curry powder
1/2 teaspoon cayenne pepper (or to taste)
2 teaspoons salt
2/3 cups mirin or white wine
14 ounce coconut milk
1 1/2 pound waxy potatoes (red or Yukon Gold), peeled and cut into 11⁄2-inch pieces
5 cups (6 bunches) baby bok choy, washed and trimmed (or use 1 batch regular bok choy, cut into bite-sized pieces)
1 1/2 pound hake, catfish, cod, or tilapia or other mild white fish, cut into 8 pieces
2 limes: 1 juiced, 1 quartered

Recipe Directions for Vietnamese Fisherman's Stew (food52.com)

  1. Heat the oil in a lidded pot over medium-low heat. Add the onions, garlic, and ginger; cook until soft but not browned, 8 minutes. Add the carrots and cook for another minute. Ask a question about this step.

  2. Sprinkle in the curry powder and cayenne, and cook for 1 minute, or until fragrant. Add the salt and mirin, and bring to a boil. Let it simmer for 3 minutes, until slightly reduced. Pour in the coconut milk and 2 cups water, and bring to a boil.

  3. Add the potatoes, return the liquid to a boil, and then turn the heat to low and cover the pot. Simmer for 10 to 12 minutes, until the potatoes are easily pierced with a fork. (You can make the stew ahead to this point.)

  4. Add the bok choy and toss to distribute. Then add the fish pieces and arrange them so they are fully covered by the liquid. Cover the pot and simmer for 4 minutes, until the fish is cooked through but not falling apart. Add the lime juice to the stew.

  5. Ladle the fish, vegetables, and broth into bowls, and garnish with the lime quarters.

Categories

Main Dish

Nutrition Facts
Serving Size 508.7g
Amount Per Serving
Calories
456
Calories from Fat
195
% Daily Value*
Total Fat
21.7g
33%
Saturated Fat
15.5g
77%
Trans Fat
0.0g
Cholesterol
56mg
19%
Sodium
1143mg
48%
Potassium
1088mg
31%
Total Carbohydrates
45.5g
15%
Dietary Fiber
8.0g
32%
Sugars
14.5g
Protein
27.1g
Vitamin A 132% Vitamin C 139%
Calcium 15% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement