Author: Paul

As the aroma of sizzling garlic wafts through my kitchen, I can’t help but think of the cozy nights spent whipping up comforting meals. This Cabbage Glass Noodle Stir Fry has quickly become a staple in my home, thanks to its delightful crunch of cabbage and the tenderness of mung bean noodles, all wrapped in a savory sauce. Not only can you whip it up in just 10 minutes, but it’s also a fantastic vegan side dish that easily adapts to your gluten-free needs. Picture a dinner that satisfies your cravings while being nourishing and simple—this dish has you covered! Curious to see how you can make this vibrant stir fry your new go-to recipe? Let’s dive in!

Why You’ll Love This Stir Fry Recipe

Simplicity: This Cabbage Glass Noodle Stir Fry requires just 10 minutes of your time, making it perfect for busy weeknights without sacrificing flavor.

Flavorful: The combination of garlic, soy sauce, and crunchy cabbage creates a mouthwatering dish that will leave you craving more.

Versatile: Want to customize? Feel free to add protein like scrambled eggs or chicken, or try various veggies to keep things interesting!

Nutritional Value: With only 126 calories per serving, this dish is not just delicious but also guilt-free, making it an easy addition to any meal.

Crowd-Pleaser: Serve it alongside favorites like Crisp Cabbage and Carrot Salad or as a comforting side to Coca-Cola Chicken Wings that will impress your family and friends!

Cabbage Glass Noodle Ingredients

For the Noodles
• Mung Bean Vermicelli – This chewy noodle provides a delightful texture; in a pinch, substitute with rice vermicelli.

For the Vegetables
• Cabbage – Adds a satisfying crunch; consider using Napa cabbage for a subtly sweet flavor.
• Dried Chili Peppers – Imparts a lovely, aromatic spice; omit for a milder taste.
• Garlic – Freshly minced garlic offers a robust depth of flavor that’s hard to resist.

For the Sauce
• Light Soy Sauce – Essential for that savory umami taste; swap with tamari for a gluten-free option.
• Dark Soy Sauce – Contributes color and sweetness; can be omitted for a lighter sauce.
• Sugar – Balances the savory flavors beautifully; adjust to personal preference.

For Cooking
• Peanut Oil (or Vegetable Oil) – Ideal for stir-frying with a neutral flavor; feel free to use any cooking oil you prefer.
• Salt – Enhances all the flavors; remember to adjust to your taste!

Step‑by‑Step Instructions for Cabbage Glass Noodles Stir Fry

Step 1: Prepare the Noodles
Begin by boiling a pot of water over high heat. Carefully add the dry mung bean vermicelli and cook for about 4-5 minutes until al dente. Once done, drain and rinse the noodles under cold water to stop the cooking process. Using kitchen scissors, cut the noodles into 3-inch strands for easier mixing in your Cabbage Glass Noodles Stir Fry.

Step 2: Mix the Sauce
In a small bowl, combine light soy sauce, dark soy sauce, and sugar to create the savory sauce that will coat your dish. Stir well until the sugar is dissolved, ensuring all ingredients are blended perfectly. This mixture will enhance the flavor of your Cabbage Glass Noodles Stir Fry and is essential for achieving that delicious umami taste.

Step 3: Heat the Oil
Heat 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Allow the oil to become hot but not smoking; you’ll know it’s ready when it shimmers. This step is crucial for achieving a stir-fry technique that locks in flavors and gives your dish that signature glossy finish.

Step 4: Sauté Aromatics
Add the dried chili peppers and minced garlic to the heated oil. Stir-fry for about 30 seconds, or until fragrant, making sure not to burn the garlic. This will infuse the oil with a spicy and aromatic flavor, setting the stage for the delicious Cabbage Glass Noodles Stir Fry that’s about to come together.

Step 5: Stir-Fry the Cabbage
Quickly add the shredded cabbage and a pinch of salt to the skillet. Stir-fry for about 2-3 minutes, or until the cabbage is slightly tender yet still crisp. Keep an eye on the color; you want the cabbage to retain its vibrant green hues while softening just enough to meld with the other ingredients.

Step 6: Combine Noodles and Sauce
Add the soaked glass noodles to the pan along with the prepared sauce. Gently toss and stir to combine all the ingredients well, ensuring the noodles are fully coated. Cook for another 2-3 minutes, allowing the noodles to absorb the sauce and the cabbage to become tender, creating a harmonious flavor profile in your Cabbage Glass Noodles Stir Fry.

Step 7: Adjust Seasoning and Serve
Taste and adjust the seasoning by adding more salt if needed, depending on your preference. Once everything is well combined and heated through, remove the skillet from the heat. Serve your warm Cabbage Glass Noodles Stir Fry hot, garnished with a sprinkle of fresh herbs if desired, for a colorful and appetizing finish.

Make Ahead Options

These Cabbage Glass Noodle Stir Fry ingredients make meal prep a breeze! You can prepare the sauce and chop the cabbage up to 24 hours in advance; just store them separately in airtight containers in the refrigerator. If you want to save even more time, you can also soak the mung bean vermicelli and cut them into 3-inch strands for easier mixing, but do this just a few hours before you plan to cook to maintain their quality. When you’re ready to serve, heat the oil, stir-fry the aromatics, and then add the prepped cabbage and soaked noodles to finish cooking. This way, you’ll enjoy a flavorful, homemade dish on your busy weeknight with minimal effort!

What to Serve with Cabbage Glass Noodle Stir Fry

Imagine a vibrant spread of flavors and textures that will elevate your meal to new heights.

• Crispy Tofu Sticks: Their crunchy exterior and soft interior complement the tender noodles, adding protein without overpowering flavors.
• Fresh Veggie Spring Rolls: Light and refreshing, these rolls provide a delightful crunch that contrasts beautifully with the stir fry.
• Egg Drop Soup: This silky soup warms the soul and its mild flavor makes it the perfect pairing for the savory stir fry.
• Garlic Fried Rice: The nutty undertones of garlic in rice create a fulfilling side that echoes the stir fry’s prominent flavors.
• Sweet and Sour Cucumber Salad: This refreshing salad offers a tangy bite that cuts through the richness of the stir fry, enhancing the overall meal.
• Sesame Green Beans: Tender green beans seasoned with sesame oil provide a nutty flavor and crisp texture that complements the dish effortlessly.
• Szechuan Spiced Chickpeas: Adding a bit of spice, these chickpeas create a satisfying contrast in both flavor and texture, making your meal more exciting.
• Mango Sorbet: For dessert, this sweet and fruity treat cleanses the palate, perfectly rounding off your comforting, savory dinner.
• Chilled Jasmine Tea: This fragrant drink refreshes your senses and balances the dish’s richness with its floral notes, creating a delightful accompaniment.

Cabbage Glass Noodles Stir Fry Adaptations

Feel free to play around with this fabulous recipe, adding your favorite ingredients or exchanging for dietary alternatives!

• Protein Boost: Add scrambled eggs or tofu for a heartier dish, bringing in extra flavor and texture.
• Gluten-Free: Use tamari instead of soy sauce to enjoy this delightful stir fry without gluten.
• Veggie Delight: Toss in bell peppers or carrots for a splash of color and extra nutrition; they complement the cabbage beautifully.
• Herb Infusion: Fresh cilantro or green onions make for a fragrant garnish that elevates each bite—don’t skip it!
• Noodle Twist: If mung bean vermicelli isn’t on hand, rice vermicelli can step in; just soak accordingly before use.
• Heat Level: Spice things up with a dash of sriracha or fresh sliced chili if you’re craving a kick!
• Sweet Touch: Substitute sugar with coconut sugar or agave for a subtle yet delicious sweetness.
• Savory Addition: For an umami punch, consider adding a sprinkle of mushroom seasoning or a dash of miso paste to the sauce.

This dish pairs wonderfully with sides like Crisp Cabbage and Cucumber Salad or a delicious serving of Crunchy Cabbage Carrot Salad. Customize away, and enjoy the delightful journey of flavors!

How to Store and Freeze Cabbage Glass Noodles Stir Fry

Fridge: Store leftovers in an airtight container for up to 2 days. Make sure to let them cool completely before sealing to prevent excess moisture.

Freezer: For longer storage, freeze portions in airtight containers or freezer bags for up to 1 month. Defrost overnight in the fridge before reheating.

Reheating: Gently reheat in a skillet over low heat, adding a splash of water or broth to maintain moisture and keep the noodles from drying out.

Freshness Tip: This Cabbage Glass Noodles Stir Fry is best enjoyed fresh but can be reheated if necessary.

Expert Tips for Cabbage Glass Noodle Stir Fry

• Soak Properly: Ensure the glass noodles are adequately soaked before cooking; under-soaking can lead to a chewy texture instead of tender.

• Preheat Well: Make sure your oil is hot enough before adding ingredients. This step is vital for achieving that signature stir-fry flavor and texture.

• Customize Wisely: When adding protein, do so at the end to avoid overcooking. Scrambled eggs or ground meat will elevate your Cabbage Glass Noodles Stir Fry beautifully!

• Watch the Garlic: Be cautious when sautéing garlic; it can burn quickly and turn bitter, ruining the dish’s flavor.

• Storage Tips: If you have leftovers, store them in an airtight container. Reheat gently on low heat to maintain noodle texture.

Cabbage Glass Noodle Stir Fry Recipe FAQs

How do I select fresh cabbage for the stir fry?
Absolutely! When choosing cabbage, look for heads that are firm with vibrant, crisp leaves. Avoid any cabbage that has dark spots all over or feels soft to the touch. Napa cabbage is a great choice if you prefer a sweeter flavor, as it’s tender and adds a delightful crunch to your dish.

How should I store leftovers of the stir fry?
Very important! Store any leftover Cabbage Glass Noodle Stir Fry in an airtight container in the fridge for up to 2 days. Make sure to let the stir fry cool completely before sealing the container to prevent moisture buildup, which can make the noodles soggy.

Can I freeze Cabbage Glass Noodle Stir Fry?
Of course! To freeze, place portions in airtight containers or freezer bags, removing as much air as possible. It’s best to enjoy it within 1 month for optimal taste. When ready to eat, defrost overnight in the fridge, then reheat gently in a skillet, adding a splash of water or broth to keep the noodles from drying out.

What should I do if my glass noodles turn mushy?
Oh no! If your glass noodles end up mushy, it usually means they were over-soaked or overcooked. Ensure you soak the noodles for the recommended time—typically 4-5 minutes until al dente before draining. When stir-frying, keep within 2-3 minutes to maintain their delightful chewy texture.

Is this dish suitable for those with gluten allergies?
Absolutely! The Cabbage Glass Noodle Stir Fry can easily be made gluten-free by using tamari instead of light soy sauce. Just double-check any other sauces or ingredients for gluten content to ensure a safe and delicious meal for everyone.

Can pets eat cabbage safely?
Yes, cabbage is safe for dogs and can even offer some health benefits when served in moderation. However, avoid using any sauces or seasonings from your stir fry when offering it to your furry friends, as they might contain ingredients that are not safe for them.

Cabbage Glass Noodles Stir Fry for Quick, Scrumptious Comfort

A delightful and quick Cabbage Glass Noodle Stir Fry featuring mung bean noodles and crunchy cabbage.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Vegan

Calories: 126

Ingredients Equipment Method Notes

Ingredients

  

For the Noodles

• 200 grams Mung Bean Vermicelli Substitute with rice vermicelli if needed.

For the Vegetables

• 2 cups Cabbage Napa cabbage recommended.
• 2 pieces Dried Chili Peppers Omit for a milder taste.
• 4 cloves Garlic Minced.

For the Sauce

• 3 tablespoons Light Soy Sauce Swap with tamari for gluten-free.
• 1 tablespoon Dark Soy Sauce Optional.
• 1 teaspoon Sugar Adjust to taste.

For Cooking

• 2 tablespoons Peanut Oil (or Vegetable Oil) Use any neutral cooking oil.
• 1 teaspoon Salt Adjust to taste.

Equipment

• large skillet
• pot
• Small bowl
• kitchen scissors

Method

 

Step-by-Step Instructions

1. Boil a pot of water over high heat. Add dry mung bean vermicelli and cook for about 4-5 minutes until al dente, then drain and rinse under cold water.
2. In a small bowl, combine light soy sauce, dark soy sauce, and sugar to create the sauce. Stir well until the sugar is dissolved.
3. Heat 2 tablespoons of peanut oil in a skillet over medium-high heat until shimmering.
4. Add dried chili peppers and minced garlic to the oil; stir-fry for about 30 seconds until fragrant.
5. Add shredded cabbage and a pinch of salt; stir-fry for about 2-3 minutes until the cabbage is tender yet crisp.
6. Add the soaked glass noodles and sauce to the pan; gently toss to combine and cook for another 2-3 minutes.
7. Taste and adjust the seasoning by adding more salt if needed, then serve hot.

Notes

For best results, soak noodles properly and preheat the oil before adding ingredients. Store leftovers in an airtight container for up to 2 days.

As I lifted the lid from the simmering pot, a heavenly aroma wafted through my kitchen, instantly transporting me to a bustling Asian market. This beloved Coconut Fish Stew with Ginger and Bok Choy envelops fresh cod in a luscious coconut milk broth that’s woven with the warmth of ginger and the zing of garlic. Not only is this dish a quick, nourishing option perfect for busy weeknights, but it’s also versatile enough to impress at dinner parties. Packed with sustainable ingredients, it showcases a delightful harmony of flavors while remaining light yet satisfying. Ready to embark on a culinary adventure that will awaken your taste buds? Let’s dive into this comforting, exotic dish together!

Why will you adore this stew?

Easy Preparation: This Coconut Fish Stew comes together in just one pot, making cleanup a breeze.

Bursting with Flavor: The marriage of ginger, garlic, and coconut creates a fragrant broth that’s both comforting and energizing.

Wholesome Ingredients: Packed with omega-3 rich cod and vibrant greens like bok choy, this dish promotes a healthy lifestyle without sacrificing taste.

Customizable Heat: Whether you prefer a mild flavor or a spicy twist with Thai chili, you can easily adjust the heat to your liking!

Perfect for Any Occasion: Serve it over jasmine rice for an everyday meal or as a showstopper at your next dinner party!

For a refreshing side, consider pairing it with a Refreshing Cucumber Carrot Salad to complement those beautiful flavors!

Coconut Fish Stew Ingredients

For the Stew
• Fresh Cod Filets – A delicious main protein that’s rich in omega-3s; replace with halibut or tilapia for a sustainable twist.
• Neutral Oil (such as Canola) – Ideal for sautéing aromatics; grapeseed or vegetable oil can be used as alternatives.
• Shallot – Brings natural sweetness and depth; onions can substitute in a pinch.
• Garlic – Adds a wonderful pungency; opt for fresh for the best flavor.
• Fresh Ginger – Infuses the stew with warmth; ground ginger can work if you’re in a hurry.
• Thai Bird Chili (optional) – Offers a kick of heat; feel free to swap with a milder chili or leave it out.
• Coconut Milk – Provides a creamy, rich base; try using chicken broth for a lighter version as a substitute.
• Fish Sauce – Delivers umami flavor; soy sauce serves as a great gluten-free alternative.
• Light Brown Sugar or Coconut Sugar – Helps balance flavors with sweetness; white sugar is fine in a pinch.
• Bok Choy – Adds vibrant crunch and nutrients; Swiss chard or spinach are good alternatives.
• Cilantro and Scallions – Fresh garnishes to lift the dish; parsley can stand in for cilantro if needed.
• Lime – Brightens the stew; consider extra wedges for garnishing.

Dive into a comforting bowl of Coconut Fish Stew With Ginger and Greens and relish every delightful bite!

Step‑by‑Step Instructions for Coconut Fish Stew With Ginger and Greens

Step 1: Season the Fish
Begin by lightly sprinkling kosher salt on the fresh cod filets, ensuring an even coating on both sides. Set the seasoned fish aside for about 10 minutes to allow the flavors to permeate. This simple step enhances the taste of your Coconut Fish Stew with Ginger and Greens, preparing the cod for its flavorful poaching journey.

Step 2: Sauté Aromatics
In a large skillet over medium heat, add a splash of neutral oil and allow it to warm for a minute. Toss in the chopped shallot, minced garlic, freshly grated ginger, and optional Thai bird chili. Sauté the mixture for around 2-3 minutes until the shallots turn translucent and fragrant, releasing a delightful aroma that will set the stage for your stew.

Step 3: Create the Broth
Next, whisk in one can of coconut milk, the juice of one fresh lime, fish sauce, and brown sugar into the skillet. Stir well and bring the mixture to a gentle simmer over medium-low heat, allowing the flavors to meld together beautifully. Keep an eye on the pot, and let it simmer for about 5 minutes until the broth thickens slightly and becomes fragrant.

Step 4: Poach the Cod
Carefully place the seasoned cod filets into the simmering broth, making sure they are submerged. Reduce the heat to low, cover the skillet with a lid, and poach the fish for 6-8 minutes. The cod is ready when it becomes opaque and easily flakes apart with a fork, ensuring it stays tender and delicious in your Coconut Fish Stew.

Step 5: Prepare the Vegetables
Once the cod is done, gently remove it from the skillet and place it on plates. Stir in the chopped bok choy into the remaining broth in the skillet, cooking for an additional 1-2 minutes until the bok choy is just tender yet still vibrant. This adds a beautiful crunch and nutritional boost to your comforting stew.

Step 6: Assemble the Dish
To serve, ladle the aromatic broth filled with bok choy into bowls, ensuring each bowl gets a generous portion of the rich liquid. Top the bowls with the poached cod and garnish with freshly chopped cilantro, sliced scallions, and lime wedges. This finishing touch brings brightness and a burst of flavor to your Coconut Fish Stew with Ginger and Greens.

What to Serve with Coconut Fish Stew With Ginger and Bok Choy

A cozy meal isn’t complete without the perfect accompaniments to elevate your dining experience.

• Steamed Jasmine Rice: The fluffy grains soak up the rich coconut broth, providing a comforting base that complements the stew beautifully.
• Crusty Bread: Perfect for dipping, this hearty side adds a satisfying crunch and texture contrast to the silky stew.
• Refreshing Cucumber Carrot Salad: The crispness of fresh vegetables brightens the meal, balancing the rich flavors and adding a refreshing element.
• Garlic Naan: Soft and warm, this Indian flatbread is perfect for sopping up each luscious drop of stew, enhancing the dining experience.
• Spicy Asian Slaw: A tangy crunch with a hint of spice plays off the stew’s creaminess, giving your meal a zesty lift that invigorates the palate.
• Coconut Lime Rice: Infused with coconut and lime, this aromatic side harmonizes with the stew’s flavors while providing a delightful tropical touch.
• Chilled Mango Salad: Sweet, juicy mango slices offer a refreshing contrast to the savory stew, enhancing the tropical theme of the dish.
• Iced Green Tea: This light, refreshing drink adds a subtle earthiness that pairs wonderfully with the warmth of the stew, aiding digestion.
• Peanut Butter Cookies: End your meal on a sweet note! These creamy, nutty treats offer a comforting, homestyle finish that will leave everyone satisfied.

Expert Tips for Coconut Fish Stew

• Perfectly Poached Fish: Avoid boiling the fish; gently poach at a low simmer to maintain its tenderness and flakiness in your Coconut Fish Stew.

• Spice Control: Adjust the spice level by varying the amount of Thai bird chili according to your taste. A little goes a long way!

• Fresh Ingredients: Whenever possible, use fresh garlic and ginger for the best flavor impact. If you’re in a pinch, powdered versions can suffice but will lack the same depth.

• Broth Thickness: For a thicker broth, allow the coconut milk to simmer a bit longer. This enhances the creaminess and flavor intensity of your stew.

• Veggie Substitutions: Feel free to experiment with other greens! If bok choy isn’t available, Swiss chard or kale can provide a tasty alternative without compromising the dish.

• Serving Suggestions: Pair your Coconut Fish Stew with jasmine rice or crusty bread for a hearty meal that balances out the lightness of the stew.

Storage Tips for Coconut Fish Stew With Ginger and Greens

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it’s sealed tightly to maintain freshness.

Freezer: You can freeze the Coconut Fish Stew for up to 2 months. Remember to use a freezer-safe container and leave some space for expansion as the stew freezes.

Reheating: To reheat, gently warm the stew on the stove over low heat, stirring occasionally to keep the fish tender. Avoid boiling to maintain the stew’s texture.

Avoiding Texture Changes: If freezing, consider adding bok choy fresh after thawing and reheating for the best crispness in your comforting stew.

Make Ahead Options

These Coconut Fish Stews with Ginger and Bok Choy are perfect for busy weeknights and meal prep enthusiasts! You can prepare the broth (steps 2 and 3) up to 24 hours in advance; simply sauté the aromatics and whisk in the coconut milk, lime juice, fish sauce, and brown sugar, then refrigerate the mixture. The bok choy can also be chopped ahead of time and stored in an airtight container in the fridge for up to 3 days. When ready to serve, gently reheat the broth over low heat, poach the cod (step 4) in the simmering broth for 6-8 minutes, stir in bok choy (step 5), and enjoy your delicious Coconut Fish Stew just as if it were made fresh! This method saves time without sacrificing quality, ensuring a comforting meal awaits you any night of the week.

Coconut Fish Stew With Ginger and Greens Variations

Feel free to get creative and make this Coconut Fish Stew truly your own with these exciting twists and substitutions!

• Seafood Medley: Add shrimp or mussels to the stew for a delightful seafood mix. It will pump up the flavor and texture for an even more indulgent experience.

• Leafy Greens: Swap bok choy for kale or Swiss chard. These hearty greens not only provide a nutritious boost but also add a different texture profile.

• Spicy Upgrade: For an extra kick, try incorporating Sriracha or a splash of Sambal Oelek instead of Thai bird chili. Just remember, adjust the amount to match your heat preference.

• Creamy Alternative: If you’re looking for a lighter option, replace half of the coconut milk with vegetable broth. This will still keep it deliciously creamy without being too heavy.

• Herb Swaps: Swap cilantro for fresh basil or mint for a refreshing twist. These herbs bring unique flavors that transform the dish while keeping it fresh.

• Rice Alternative: Serve your stew over cauliflower rice for a low-carb option. It’s a great way to enjoy the comforting stew while lightening things up.

• Add Citrus: Throw in some orange zest along with the lime for a fruity brightness. It enhances the overall flavor and adds a trace of sweetness.

For a refreshing side, consider pairing it with a Crunchy Nut and Seed Cookies with Dried Plums, which would bring an exciting texture to the meal!

Coconut Fish Stew With Ginger and Greens Recipe FAQs

How do I choose the best cod for my stew?
Absolutely! When selecting cod for your stew, look for filets that are glossy and moist without any dark spots or discoloration. Fresh cod should have a clean, briny smell reminiscent of the sea. If you can, ask your fishmonger about the fish’s origin for a sustainable choice—wild-caught is often best!

What are the best storage methods for leftover Coconut Fish Stew?
Very! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure it’s sealed tightly to keep its flavors intact. If you notice the broth thickening upon cooling, don’t worry—just stir in a splash of coconut milk or broth when reheating for a creamy consistency.

Can I freeze Coconut Fish Stew, and how should I do it?
Definitely! To freeze your stew, first let it cool completely. Then, transfer the stew into a freezer-safe container, leaving some space at the top for expansion, and seal it tightly. It will keep well for up to 2 months. When you are ready to enjoy it again, thaw the stew in the refrigerator overnight and gently reheat on the stove, adding fresh bok choy at the end for that delightful crunch.

What can I do if my stew is too salty?
No worries! If you find your Coconut Fish Stew tastes too salty, there are a few ways to balance it out. Consider adding a splash of coconut milk to mellow the flavors or stirring in a diced potato; it will soak up some saltiness. If you have any on hand, adding a squeeze of lime juice can brighten the dish and counterbalance the saltiness too.

Are there any dietary considerations for making this stew?
Absolutely! If you’re preparing it for someone with food allergies, keep in mind that fish sauce contains fish, so tamari or soy sauce can be a good gluten-free alternative. If you’re worried about the heat for kids or pets, you can completely omit the Thai bird chili or choose a milder pepper like red bell pepper instead. This Coconut Fish Stew makes for a versatile dish that can cater to various dietary needs!

How can I adjust the spice level to my preference?
Very! To customize the spice level in your Coconut Fish Stew With Ginger and Greens, simply adjust the amount of Thai bird chili or feel free to omit it if you prefer a milder flavor. Alternatively, you can add a dash of Sriracha or a sprinkle of red pepper flakes to boost the heat while serving, letting everyone add their desired spice to their own bowl!

Coconut Fish Stew with Ginger and Greens for Cozy Nights

This comforting Coconut Fish Stew with Ginger and Greens is a nourishing dish packed with flavor, perfect for cozy nights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Stew

• 4 fillets Fresh Cod rich in omega-3s; can substitute with halibut or tilapia
• 2 tablespoons Neutral Oil such as canola; grapeseed or vegetable oil can be used
• 1 medium Shallot can substitute with onions
• 3 cloves Garlic preferably fresh
• 2 inches Fresh Ginger or ground ginger if in a hurry
• 1 optional Thai Bird Chili can substitute with milder chili or omit
• 1 can Coconut Milk or chicken broth for a lighter version
• 2 tablespoons Fish Sauce can use soy sauce for gluten-free
• 1 tablespoon Light Brown Sugar can substitute with white sugar
• 2 cups Bok Choy alternatives include Swiss chard or spinach
• 1/4 cup Cilantro can substitute with parsley
• 2 each Lime for juicing and garnishing

Equipment

• large skillet

Method

 

Step-by-Step Instructions

1. Begin by lightly sprinkling kosher salt on the fresh cod filets and set aside for 10 minutes.
2. In a large skillet over medium heat, add oil and sauté shallot, garlic, ginger, and optional chili for 2-3 minutes.
3. Whisk in coconut milk, lime juice, fish sauce, and brown sugar. Bring to a gentle simmer for 5 minutes.
4. Carefully poach the seasoned cod in the broth for 6-8 minutes until it is opaque.
5. Remove cod and stir in bok choy, cooking for 1-2 minutes until vibrant.
6. Serve the broth filled with bok choy, top with cod, and garnish with cilantro, scallions, and lime wedges.

Notes

Serve with jasmine rice or crusty bread for a balanced meal.

As I prepped for dinner one evening, the aroma of sizzling fish filled my kitchen, transporting me straight to the vibrant markets of Thailand. There’s something special about whipping up a dish that resonates with authenticity, and this Crispy Thai Fried Fish with Tamarind Sauce does just that. Not only is it gluten-free, making it a great option for varied diets, but it’s also a quick recipe that can elevate any weeknight meal into a feast fit for a celebration. The glorious interplay of crispy fish paired with a sweet, tangy tamarind sauce creates a flavor experience that’s both exciting and comforting. Are you ready to bring a bit of Thai flair to your table and impress your loved ones? Let’s dive into this incredible recipe together!

Why is Thai Fried Fish a Must-Try?

Flavor Explosion: Each bite offers a harmonious blend of sweet, tangy, and spicy flavors that will transport your taste buds straight to Thailand!

Gluten-Free Delight: This dish is naturally gluten-free, allowing everyone to enjoy it without worry.

Easy and Quick: With straightforward steps, it’s perfect for busy weeknights!

Perfect Pairing: Serve it alongside Cucumber Carrot Salad or steaming jasmine rice for a full meal that pleases the whole family.

Fun to Make: Whether you choose a whole fish or fillets, the cooking process is fun and rewarding, making it an exciting choice for budding chefs.

Thai Fried Fish With Tamarind Sauce Ingredients

• For the Fish
  • Fish (2 lb) – Any flaky white fish like tilapia, cod, or snapper works wonderfully for this dish.
  • Cornflour – Coating the fish with cornflour enhances its crispy texture. Adjust as needed for coverage.
  • Oil – Vegetable or peanut oil is ideal for deep-frying; ensure enough oil to submerge the fish halfway.

• For the Sauce
  • Garlic (10 cloves) – Adds a fragrant base; remember to peel before use.
  • Chilies (1 handful) – Fresh and dried varieties deliver heat; adjust to your spice preference for this Thai Fried Fish with Tamarind Sauce.
  • Palm Sugar (2.5 oz) – A perfect sweetener for the sauce; can swap with brown sugar in a pinch.
  • Tamarind Paste (4 tbsp) – Key for that signature tang; blend well for a smooth sauce.
  • Fish Sauce (6 tbsp) – Essential for umami flavor and authenticity.
  • Water (2 tsp and 2 tbsp) – Used to achieve the right sauce consistency and to help thicken with cornstarch.
  • Cornstarch (1 tbsp) – Helps thicken the tamarind sauce to a glossy finish.

Now that you have all the ingredients ready, you’re one step closer to creating a delightful meal perfect for impressing friends and family!

Step‑by‑Step Instructions for Thai Fried Fish With Tamarind Sauce

Step 1: Prepare the Fish
Begin by rinsing the fish under cold water and gently patting it dry with paper towels. To ensure even cooking, make shallow diagonal cuts on both sides of the fish, creating slits about an inch apart. This allows the flavors to penetrate deeper while frying, enhancing the taste of the Thai Fried Fish with Tamarind Sauce.

Step 2: Coat with Cornflour
Lightly dust the prepared fish with cornflour on all sides, ensuring an even coating. This step is crucial for achieving that satisfying crispy texture when fried. Make sure to tap off any excess flour to prevent clumping, which can lead to uneven frying—a key factor in perfecting this Thai Fried Fish with Tamarind Sauce.

Step 3: Heat the Oil
In a deep skillet or pan, pour enough vegetable or peanut oil to submerge half of the fish. Heat the oil over medium heat until it reaches about 350°F (175°C). You can test the oil’s readiness by dropping a small piece of bread in; it should sizzle and brown within 30 seconds. This ensures a crispy exterior for your fried fish.

Step 4: Fry the Fish
Carefully lower the fish into the hot oil and fry for approximately 8 minutes on one side until golden and crispy. Then, using a large spatula, gently flip the fish and continue frying for another 8 minutes on the other side. The fish should have a beautiful amber color and be flake-prone, signifying the perfect doneness for your Thai Fried Fish with Tamarind Sauce.

Step 5: Drain Excess Oil
Once the fish is cooked to perfection, carefully lift it out of the oil using the spatula. Place it on a paper towel-lined colander to soak up any excess oil—this step is vital for keeping your fish crispy and light. Allow it to rest briefly while you prepare the tamarind sauce.

Step 6: Crush the Garlic and Chilies
In a mortar, crush the garlic cloves and chilies together until they form a coarse paste. This aromatic mixture serves as the base for your tamarind sauce. If you don’t have a mortar, a food processor can be used; just pulse until you achieve a similar consistency, releasing those wonderful flavors essential for your Thai Fried Fish with Tamarind Sauce.

Step 7: Sauté the Mixture
In a saucepan, heat a tablespoon of oil over medium heat. Add the crushed garlic and chili paste, sautéing until fragrant—around 2 minutes. Be careful not to burn the mixture, as you want to create a rich aroma that complements the fried fish. This sautéing step is crucial for building the depth of flavor in your tamarind sauce.

Step 8: Combine Sauce Ingredients
To the fragrant sauté, add palm sugar, tamarind paste, fish sauce, and 2 tablespoons of water. Stir the ingredients together and let them cook for about 3–4 minutes, stirring occasionally until the sugar is completely dissolved. This mixture forms the foundation of the delectable sauce that will drizzle over your Thai Fried Fish with Tamarind Sauce.

Step 9: Thicken the Sauce
In a small bowl, combine 1 tablespoon of cornstarch with 2 teaspoons of cold water to make a slurry. Gently stir this slurry into the tamarind sauce, cooking for another 2-3 minutes until the sauce thickens to a glossy consistency. You want it to be thick enough to coat the back of a spoon for that luxurious finish on your fish.

Step 10: Serve and Garnish
Transfer the crispy fried fish to a serving plate and generously drizzle the tamarind sauce over it. For an extra touch of freshness, consider garnishing with chopped cilantro or additional sliced chilies if desired. This beautiful presentation will surely impress your family and friends, making your Thai Fried Fish with Tamarind Sauce a focal point at the dinner table.

How to Store and Freeze Thai Fried Fish

• Fridge: Store leftover Thai Fried Fish with Tamarind Sauce in an airtight container for up to 2 days. To maintain flavor and texture, reheat in an oven for best results.

• Freezer: If you have extra fried fish, wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 1 month. To avoid freezer burn, ensure it’s sealed well.

• Reheating: When ready to enjoy leftovers, place the fish in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy. Adding a splash of water to the baking tray may help keep it from drying out.

• Sauce Storage: If you have extra tamarind sauce, store it in a sealed container in the fridge for up to 5 days. Reheat gently in a saucepan before serving over your reheated fish.

Make Ahead Options

These Crispy Thai Fried Fish with Tamarind Sauce are perfect for meal prep enthusiasts! You can coat the fish with cornflour up to 24 hours in advance and store it in the refrigerator, ensuring a quick frying process. The tamarind sauce can also be made ahead; simply prepare it up to 3 days prior, letting it cool completely before storing it in an airtight container in the fridge. To maintain the crispy texture, fry the fish right before serving to achieve that delicious crunch. When you’re ready to enjoy, just reheat the sauce gently on the stove while frying the fish, and you’ll have a delightful meal with minimal effort!

What to Serve with Crispy Thai Fried Fish with Tamarind Sauce

Pair your meal with delightful sides that elevate the experience and create a well-rounded feast!

• Steamed Jasmine Rice: The fluffy texture absorbs the tangy tamarind sauce beautifully, making each bite irresistible.

• Cucumber Salad: Refreshing and light, this salad with a zesty dressing complements the richness of the fish and adds a crunch.

• Thai Mango Salad: Sweet and spicy, this salad enhances the dish’s flavors while providing a vibrant color contrast on your plate.

• Stir-Fried Vegetables: A mix of crunchy veggies sautéed in garlic and oyster sauce can balance the crispy fish, making for a flavorful combo.

• Chili Garlic Noodles: Soft, slippery noodles tossed with a hint of garlic and chili make for a satisfying texture that pairs beautifully with the fish’s crispiness.

• Mango Sticky Rice: For dessert, this sweet treat contrasts the savory fish, rounding off the meal with an indulgent tropical flair.

Thai Fried Fish With Tamarind Sauce Variations

Feel free to explore these exciting variations to tailor the dish to your family’s palate and dietary needs!

• Sweet Swap: Substitute palm sugar with brown sugar for a deeper, richer sweetness that enhances the tamarind flavor.
• Fillets Instead: Use fish fillets instead of a whole fish for quicker cooking and easier serving—perfect for busy nights!
• Spice It Up: Adjust the number of chilies to tailor the heat level to your preference; more chilies provide a delightful kick.
• Herb Infusion: Try adding fresh chopped basil or cilantro to the tamarind sauce for an aromatic twist that brightens the dish.
• Vegan Delight: Replace the fish with tofu or eggplant for a delicious plant-based alternative that captures the spirit of the original dish.
• Nutty Flavor: Incorporate a tablespoon of toasted sesame oil in the frying process for an added layer of nuttiness that complements the tamarind sauce beautifully.
• Zesty Touch: Adding a squeeze of lime juice just before serving offers a refreshing zing that lifts the flavors in your Thai Fried Fish.
• Crunchy Coating: Experiment with panko breadcrumbs mixed with cornflour for an even crunchier finish that will impress your guests!

Looking to complement your meal? Serve alongside a light Cucumber Carrot Salad or steaming jasmine rice for a complete, mouthwatering experience!

Expert Tips for Thai Fried Fish

• Oil Temperature: Ensure the oil is heated to around 350°F (175°C) before frying, as cooler oil can lead to soggy fish—ruining your Thai Fried Fish with Tamarind Sauce.

• Avoid Overcrowding: Fry one or two pieces at a time instead of overloading the pan. Overcrowding lowers the oil temperature and prevents even cooking.

• Dry Fish Thoroughly: Pat the fish completely dry before coating with cornflour to ensure a crispy texture. Moisture can create steam and inhibit crispiness.

• Use Fresh Ingredients: For the best flavors, use fresh garlic and chilies in your sauce. Fresh ingredients significantly enhance the overall taste of your Thai Fried Fish with Tamarind Sauce.

• Monitor Frying Time: Fry the fish until it reaches a perfect golden-brown color, about 8 minutes per side, while carefully observing to avoid burning.

• Serve Immediately: For the best texture and flavor, serve the fried fish immediately after cooking. Letting it sit too long can lead to sogginess.

Thai Fried Fish with Tamarind Sauce Recipe FAQs

What type of fish is best for this recipe?
You can use any flaky white fish like tilapia, cod, or snapper. I often opt for snapper due to its firm flesh and mild flavor, which pairs beautifully with the tamarind sauce. Just make sure the fish is fresh and look for bright, clear eyes and red gills—these are signs of freshness!

How should I store leftovers?
Store any leftover Thai Fried Fish with Tamarind Sauce in an airtight container in the fridge for up to 2 days. To retain the crispy exterior, reheat it in the oven at 375°F (190°C) for about 10-15 minutes. This method helps keep the fish from turning soggy and brings back that delightful crunch.

Can I freeze the fried fish?
Absolutely! To freeze Thai Fried Fish, wrap each piece tightly in plastic wrap and then in aluminum foil to protect against freezer burn. You can freeze it for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight, then reheat in the oven for the best texture.

What if my sauce is too thin?
If your tamarind sauce turns out too thin, don’t worry! Simply mix 1 tablespoon of cornstarch with 2 teaspoons of cold water to form a slurry, then stir it into the simmering sauce. Keep cooking while stirring until the sauce thickens to your desired consistency. This typically takes just a few minutes and will give you that glossy finish we love!

Is this recipe suitable for gluten-free diets?
Yes! This Thai Fried Fish with Tamarind Sauce is naturally gluten-free, making it perfect for those with gluten sensitivities. Just ensure that any sauces you use, like fish sauce and tamarind paste, are labeled gluten-free, as cross-contamination can sometimes occur with processed foods.

How long will the tamarind sauce last in the fridge?
If you have any leftover tamarind sauce, store it in a sealed container in the refrigerator for up to 5 days. Just reheat it gently in a saucepan before serving again. This sauce is delightful to drizzle over other dishes too, adding a touch of Thai flair!

Savory Thai Fried Fish With Tamarind Sauce Delight

Thai Fried Fish with Tamarind Sauce brings a delightful mix of flavors, perfect for a quick weeknight dinner.

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Prep Time 20 minutes mins

Cook Time 16 minutes mins

Resting Time 5 minutes mins

Total Time 41 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Fish

• 2 lb Fish (any flaky white fish like tilapia, cod, or snapper)
• Cornflour for coating
• Oil (vegetable or peanut) enough to submerge fish halfway

For the Sauce

• 10 cloves Garlic peeled
• 1 handful Chilies fresh and dried varieties to taste
• 2.5 oz Palm Sugar can swap with brown sugar
• 4 tbsp Tamarind Paste
• 6 tbsp Fish Sauce for umami flavor
• 2 tsp Water
• 2 tbsp Water for sauce consistency
• 1 tbsp Cornstarch to thicken sauce

Equipment

• Deep skillet or pan
• Mortar
• Food Processor
• Saucepan

Method

 

Instructions

1. Prepare the Fish: Rinse and pat dry the fish, making shallow cuts on both sides.
2. Coat with Cornflour: Lightly dust fish with cornflour on all sides.
3. Heat the Oil: In a deep skillet, heat oil to about 350°F (175°C).
4. Fry the Fish: Fry fish for about 8 minutes on each side until golden and crispy.
5. Drain Excess Oil: Lift fish from oil and place on a paper towel-lined colander.
6. Crush the Garlic and Chilies: In a mortar, crush garlic and chilies into a coarse paste.
7. Sauté the Mixture: Sauté crushed mixture in oil until fragrant.
8. Combine Sauce Ingredients: Add palm sugar, tamarind paste, fish sauce, and water.
9. Thicken the Sauce: Stir in cornstarch slurry and cook until the sauce thickens.
10. Serve and Garnish: Drizzle sauce over fish, optionally garnishing with cilantro or chilies.

Notes

For the best flavor, use fresh ingredients and serve immediately for the best texture.