Dive into a tropical paradise with our Instant Pot Fish Stew in Coconut Milk! This delightful Caribbean dish is not only bursting with flavor but also incredibly easy to whip up in just 30 minutes. Imagine tender white fish swimming in a creamy, fragrant coconut broth, accented by aromatic spices and fresh vegetables. Whether you're looking for a quick weeknight dinner or a dish that will impress your guests, this recipe is sure to become a favorite. Ready to transform your dinner table into a culinary getaway? Read on for the full recipe and tips to make this mouthwatering stew!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 1 can coconut milk
- 1 onion
- 2 cloves garlic
- 1 bell pepper
- 1 tablespoon curry powder
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 1 lb of white fish fillets, 1 can of coconut milk, 1 onion, 2 cloves of garlic, 1 bell pepper, 1 tablespoon of curry powder, and salt to taste.
- Prepare the vegetables: Dice the onion and bell pepper into small pieces. Mince the garlic cloves.
- Turn on your Instant Pot and set it to the 'Sauté' mode. Allow it to heat up for a few minutes.
- Add a splash of oil to the pot. Once the oil is hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened.
- Stir in the minced garlic and curry powder. Cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Pour in the can of coconut milk, stirring well to combine all the ingredients. Scrape the bottom of the pot to release any browned bits.
- Season the mixture with salt to taste. You can start with about 1 teaspoon and adjust later if needed.
- Carefully add the white fish fillets to the pot, making sure they are submerged in the coconut milk mixture.
- Close the Instant Pot lid and ensure the valve is set to 'Sealing'. Set the Instant Pot to 'Manual' or 'Pressure Cook' on high pressure for 5 minutes.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and gently stir the stew to combine the fish with the coconut milk and vegetables. Check the seasoning and adjust with more salt if necessary.
- Serve the fish stew hot, garnished with fresh herbs if desired, and enjoy your Caribbean-inspired meal!
Tips
- Choose the Right Fish: Opt for firm white fish fillets such as cod, tilapia, or snapper to ensure they hold their shape during cooking and absorb the flavors of the stew beautifully.
- Customize Your Veggies: Feel free to add other vegetables like diced tomatoes, carrots, or spinach for added nutrition and color. Just make sure to adjust the cooking time if you add denser vegetables.
- Adjust the Spice Level: If you enjoy a bit of heat, consider adding a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables to give your stew an extra kick.
- Garnish for Freshness: Enhance the dish with fresh herbs like cilantro or parsley before serving. A squeeze of lime juice can also brighten up the flavors beautifully.
- Make It Ahead: This stew can be prepared in advance and stored in the refrigerator for up to 2 days. The flavors deepen over time, making it even more delicious when reheated!
- Serve with Sides: Pair your fish stew with warm rice, crusty bread, or a fresh salad to round out the meal and soak up that delicious coconut broth.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 10g
Protein: 25g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 55mg
